• Partnered with
  • Makes 30
  • 30 mins prep
  • 15 mins cook

Steamed prawn and spinach dumplings

Steamed prawn and spinach dumplings

Chinese cuisine at its finest.

Ingredients

Steamed prawn and spinach dumplings

  • 1 cup plain flour
  • 1/3 cup hot water, plus 1-2 tablespoons extra
  • 500 g prawns, peeled, deveined, chopped
  • 3 cloves garlic, crushed
  • bunch spinach, blanched, strained, finely chopped
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil

Dipping sauce

  • 2 tsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 1 long red chilli, thinly sliced
  • 2 tsp coriander root, finely chopped
  • 1 lime, finely grated zest

Steps

Steamed prawn and spinach dumplings

  1. Sift flour into a large bowl and make a well in the centre. Add hot water, mixing and adding enough extra water to form a soft dough. Knead dough for 2-3 minutes until smooth and slightly elastic. Wrap in cling film and rest for 15 minutes.
  2. Roll dough into a 3cm-thick log and cut into 1cm-thick slices. Using a rolling pin,roll each slice into 2mm-thick rounds.
  3. In a small bowl, combine remaining ingredients. Place a heaped teaspoon of mixture in the centre of each dough round. Fold sides around mixture, pleating to form a pouch open at top.
  4. Line a large steamer basket with baking paper. Make a few holes in baking paper to allow steam to exit, then arrange dumplings in a single layer, 1cm apart.
  5. Place basket over a large wok or saucepan of simmering water. Steam for 12-15 minutes until pastry is tender and filling cooked through.

Dipping sauce

  1. In a small bowl, combine all ingredients. Serve with dumplings.
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