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Milly's favourite Prawn Dumplings

Everyone loves a dumpling! They appear as comfort food in many cuisines from Italian gnocchi to Polish peirogies to Japanese gyoza but none appear so frequently on modern menus than those coming from China. Pork buns, siu mai and steamed dumplings are not as complicated to make as you might think – here’s our favourite prawn dumpling recipe and we encourage you to give it a go. The ingredients are all easy to find especially if you have a handy Asian supermarket. If not, there are recipes aplenty online for making your own dumpling pastry – even more authentic!


Bowl of Fresh dumplings


INGREDIENTS


400g Raw Prawn meat.
1 Clove crushed Garlic.
1 tsp Minced Fresh Ginger.
1 Tbsp Chopped Fresh Coriander leaves.
½ tsp Minced Fresh Chilli (optional).
2 Tbsp Oyster Sauce.
1 tsp Sesame Oil.
1 Packet of Dumpling Wrappers.
Soy and chilli oil to serve

METHOD


Carefully pulse chilled prawn meat in your food processor (or chop very finely by hand) until you have a textured puree ie it still has some visible bits of prawn meat. Turn out into a bowl and add the rest of the ingredients. Stir to combine. Store in the fridge until ready to use.
Open your packet of wrappers (once open keep them covered with a dampened paper towel at all times as they quickly dry out and become a nightmare to try to fold and pleat). Take a wrapper and moisten the outer edge with a little water which makes them stick together to seal. Place a heaped teaspoonful of mixture onto the middle of your wrapper then gently fold in half bring the sides together and press to seal (simplest).


Dumplings ready to cook
Once you’ve mastered this, you can try your hand at pleating your dumpling wrappers but as you can see from the above, it’s really easy to achieve gorgeous looking dumplings very easily without the need for complicated folding (leave it to the masters, I say!).
Steam your dumplings for around 10 minutes and serve with soy and chilli oil to dip.