Chinese Boiled Prawns Dumpling
I have a confession to make, I think I might be addicted to Asian food! Which is not a problem at all for me, I have been noticing it because every time I'm looking for a new recipe to make, I always turn to Asian food. I'm always excited to add coriander, ginger, soya sauce and sesame seeds to my meals. I found those meals healthy, refreshing, full of taste and exoticism. Not that I'm against any other kind of cooking, Italian and French remain on my top list as well, but it has been a while now that I might be cooking Asian at least three times a week. Here is a new recipe I wanted to make: Chinese dumpling! I felt in love with them when I went to Hong-Kong and since then, every time that I eat Chinese, it has become a must to order some. But as I'm not going very regularly to Chinese restaurant, I have decided to make my own. This recipe is perfectly suitable with meat, pork or chicken, but for a healthier version, I choose to make them with prawns. You also have to use wonton wrapper, the unique wrapper that makes Chinese raviolis, found in Chinese groceries or Chinese market either in the refrigerated section or in the freezer. Those dumplings are delicious when eaten with soya sauce, with a special dressing I will give you further down or even more added to your broth. I was't very good at making them exactly the way they should be but at least the taste where there and it was delightful.
Recipe for 24 dumplings - Preparation: 30 minutes
- 24 wonton wrappers
- 20 prawns, cooked, peeled, finely chopped
- 2 small garlic cloves, finely sliced
- 2 small shallots, finely sliced
- 1 carrot, cut in very tiny squares
- 1/2 cucumber, cut in very tiny squares
- 6 cm black radish, cut in very tiny squares
- 5 mushrooms, finely chopped
- 1 tbsp finely diced ginger
- 10 fresh coriander leaves, chopped
- 6 fresh mint leaves, chopped
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp nuoc mam sauce
- Salt and pepper
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chili flakes
- a drizzle of 1/2 freshly squeezed lime juice
- 5 grams ginger, finely chopped
- 5 fresh mint leaves, chopped
- 5 fresh coriander leaves, chopped
- On medium heat, bring water to a boil.
- Pour every solid ingredients in a big bowl and mix well.
- Then add the coriander, soya sauce, sesame oil, nuoc mam sauce, salt and peper. Mix well to combine.
- Put a wonton wrapper in front of you then put your finger under water and wet the edges of the wrapper.
- Place a small spoonful of filling in the centre of wonton wrapper and fold two sides over center to enclose filling and pleat edges to seal.
- Repeat until there is no more filling.
- Once, the water boils, add between 5 and 7 dumplings to the water (depending on the size on your pan. You don't want them to stock together while cooking) and cook them for about 3 to 5 minutes.
- Meanwhile, to make the dipping sauce, combine all ingredients and whisk well.
- With a skimmer, pour out the dumpling and add the remaining to the water.
- Serve those chinese prawns dumpling hot with coriander, mint and dipping sauce.
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