Recipe

Prawn, chive and coriander dumplings

Create your own dumplings from scratch with this easy recipe. Serve these prawn, chive and coriander dumplings with soy sauce and sweet chilli sauce

Feb 13, 2017 4:17am
  • 1 hr preparation
  • 10 mins cooking
  • Makes 20
    • Print
    Print
This recipe first appeared in Food magazine issue 83.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Read this next

Ingredients

Dumpling dough
  • 2 cup flour, plus extra for kneading
  • 3/4 cup just-boiled water
Filling
  • 400 gram prawn meat, finely chopped or minced in a food processor
  • 1 large clove garlic, minced
  • 5 tablespoon coriander leaves, finely chopped
  • 2 tablespoon chives, finely chopped
  • 1 1/2 tablespoon spring onions, finely sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine
  • 1 teaspoon soy sauce
  • 1 teaspoon finely chopped red chilli
  • 1/2 teaspoon Chinese cooking wine
  • pinch salt
  • pinch sugar
  • pinch cracked pepper
  • soy sauce and sweet chilli sauce, to serve

Method

  • 1
    To make the dumpling wrappers, place flour in the bowl of a food processor. With the machine running, add the water in a steady stream.
  • 2
    As soon as the water has been added, stop and check the dough. It should be rough-looking but feel soft and be able to hold its shape. If necessary add more water, 1 teaspoon at a time, or more flour, 1 tablespoon at a time. Turn the processor back on and run for just a few more seconds – avoid overworking the dough.
  • 3
    Place the dough onto a lightly floured surface and knead for about 30 seconds until smooth and somewhat elastic – if you press the dough it should bounce back with a light impression of your finger remaining.
  • 4
    Place the dough in a zip-lock bag, remove all air and leave to rest at room temperature for anywhere between 15 minutes and 2 hours. The dough should steam in the bag making it soft and easy to work with.
  • 5
    To make the filling, combine all the ingredients in a bowl and set aside.
  • 6
    Take a golfball-sized piece of the dough and roll it out until it is about ½cm thick. Place a heaped teaspoonful of the filling in the centre. Press the edges together with damp fingers, crimping the edges,to form a half moon shape. Repeat with the remaining dough and filling.
  • 7
    Steam the dumplings in a baking paper-lined bamboo steamer set over a wok for 5-7 minutes until the filling is cooked. Serve with soy sauce and sweet chilli sauce.

Notes

  • Makes 20 - 25 dumplings. - PER DUMPLING: Energy: 80kcal, 336kj Protein: 5g Fat: 2g Saturated fat: 0g Cholesterol: 31mg Carbohydrate: 11g Fibre: 1g Sodium: 81mg

The Latest from Food To Love