Prawn, Ginger and Chive Dumplings
Makes: 24
INGREDIENTS
FILLING
250 grams raw prawns, roughly chopped
4 tinned water chestnuts, finely chopped
2 teaspoons finely grated fresh ginger
1 spring onion, green and white part finely chopped
1 tablespoon finely chopped chives
1 egg white
2 teaspoons each Lee Kum Kee Hoisin Sauce and Seasoned Soy Sauce for Dumpling
TO ASSEMBLE, COOK AND SERVE
24 square or round dumpling wrappers
Lee Kum Kee Seasoned Soy Sauce for Dumpling
2 tablespoons toasted sesame seeds
small bunch chives, finely chopped
METHOD
FILLING: Place all the ingredients in a food processor and pulse until well combined but still with a rough texture.
TO ASSEMBLE: Lay out six wrappers on the bench and place a teaspoon of the filling in the centre of each one. Brush the edges of the wrappers with water then bring one side over, creating a triangle or half-moon shape. Press the edges tightly together to seal well and squeeze out any trapped air.
Dab the corners with a little more water and cross them over, then press together to seal well. Continue until all the wrappers are filled.
TO COOK: Bring a large saucepan of salted water to the boil and cook for 4 minutes, then lift out with a slotted spoon.
TO SERVE: Place a spoonful of seasoned soy sauce in each bowl and top with a few dumplings. Top with sesame seeds and chives and serve immediately with more dipping sauce.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!