These plump little dumplings are easy to make, while the sauce adds a punch of vibrant, zingy flavour.
Ingredients
Makes: 20 Dumplings
Cook/Prep Time: Approx 40 mins
Dumplings:
- 450g raw prawns, peeled, deveined and roughly chopped
- 2 cloves finely chopped garlic
- 2 tsp finely chopped ginger
- 2 tsp cornflour
- 2 tsp Light soy sauce
- 2 tbsp chopped chives
- 2 tsp toasted sesame oil
- Sea salt and freshly ground pepper to taste
- 20 sheets rice paper
- You will also need some a steaming basket, parchment paper and oil spray.
Sauce:
- 1 tbsp dried chillies
- 75 ml rice wine vinegar
- 75 ml tamari soy sauce
- 2 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 2 cloves finely chopped garlic
- 1 tbsp sugar
- 4 scallions, finely chopped
- 10g chopped coriander
- Zest and juice of 1 lime
Method
To make the sauce:
- Combine all ingredients in a bowl and whisk until completely combined. Set aside and allows flavours to infuse.
To make the dumplings:
- In a bowl add the prawns, garlic, ginger, chives, soy sauce, sesame oil, cornflour and mix well without mushing the ingredients. Season well with salt and pepper.
- Fill a large bowl with water and also wet a chopping board really well and place the bowl of water next to the chopping board.
- Line a steaming basket with parchment paper and spray generously with oil spray.
- Dip a piece of rice paper into the bowl of water and soak for about 10 seconds until it begins to soften and become transparent. place on the wet chopping board and fold the 4 edges into the centre to make a square. Add a good heaped tbsp of the prawn mix in the centre and then fold the corners towards the centre and seal together with your fingers. Transfer to an oiled plate and do the same with the remaining sheets.
- Place about an inch and a half to 2 inches of water in a large pot and place the steaming basket on top. Carefully put the dumplings into the basket. You will more than likely have to do this in batches. Steam the dumplings for 10 minutes until the filling is cooled and set.
- Carefully lift the dumplings into your serving bowl or dish, these can be a little fragile at first but be brave.
- Serve with the sauce poured over the dumplings of on the side as a dip.
Tip:
- To make this vegetarian substitute the the shrimp with 450g of mushrooms that are sauntered and cooled before adding to the dumpling mix. Also you could add diced tofu.
- This recipe is gluten free and dairy free so it's as healthy as I can be!
