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How to make dumplings from scratch

How to make perfect dumplings from scratch

Steamed or fried, these glorious little packages deliver the perfect combo of taste and texture.

Master the art of dumpling-making with our fool-proof guide. While the finished pleated dumplings look so impressive, you'll be rapt with how simple it is to make these beauties at home.

Prawn and coriander steamed dumplings

Ready in 1 hour | Serves 6 | DF

Ingredients:

  • 250g raw prawn meat, defrosted
  • 1 shallot, finely diced
  • 1 clove garlic, finely chopped
  • 1 Tbsp finely chopped ginger
  • 2 Tbsp fresh chopped coriander
  • 1 tsp lime zest
  • Sea salt
  • At least 24 dumpling wrappers (also called dumpling pastry; from specialist food stores or Asian supermarkets)
  • Your favourite dipping sauce, a few greens and limes halves (optional), to serve

NB: You'll need a bamboo steamer for this recipe.

Method:

Place first six ingredients in a food processor with a pinch of sea salt.

Blend until finely chopped and tacky.

Lay out each dumpling wrapper and top with 1 tsp prawn mixture.

Brush edges with water and then bring sides together to form semi-circles.

Starting in the centre and working towards the right, make a small pleat in the front of the wrapper, folding it over just at the top and pinching together. Do this twice more, working towards corner.

Repeat technique, starting in middle and working left, making another three pleats. Arrange on a lightly floured tray.

Repeat until mixture and wrappers are used up. You can now steam dumplings, or cover and chill for cooking later that day, or freeze for up to 1 month.

Cook in batches. Fill base of a large frying pan with hot water. Stand steamer in pan, line with baking paper and add dumplings, leaving space in between.

Turn heat to medium, cover and steam over simmering water for 8-10 minutes or until dumplings are tender and cooked.

Serve with dipping sauce, a few greens and limes for squeezing if you wish.

For more homemade dumplings, try NADIA magazine's pork and chive potsticker-style dumplings, or the chicken and sweetcorn dumplings with ginger and soy broth.

If you want more step-by-step guides for making things from scratch, try NADIA magazine's guide to making your own pasta. After all, everything tastes so much better when it's homemade!

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