In celebration of Chinese New Year, we’re sharing our prawn & mushroom Chinese dumplings! Making dumplings for Chinese New Year is a tradition in many Asian households. The process of making them can involve the whole family, from creating the different fillings to the precise folding techniques of the dim sum wrappers. Dumplings are usually filled with ground meat and chopped vegetables but in this version we’ve gone for prawns.
Ingredients:
- 8-10 (80g) raw prawns, peeled and de-veined
- 2 shitake mushrooms – dried (soak before)
- 1 tsp (1 clove) finely chopped garlic
- ½ tsp ground jaggery
- ¼ tsp ground white pepper
- 1 tbsp sesame oil
- 1 tbsp rice wine
- ¼ tsp salt
- 30g bamboo shoots, finely sliced or chopped
- 1 tbsp garlic chives
- 1 tbsp finely chopped fresh coriander
- 12 ready-made dim sum wrappers (available from Asian supermarkets)
Preparation Instructions:
- Place the prawns, mushroom, garlic, pepper, jaggery, sesame oil and rice wine into a small food processor and blend to a purée.
- Transfer to a bowl, add salt, finely chopped bamboo shoots, garlic chives, and coriander and mix thoroughly.
- Place the wrappers onto a board or clean work surface and place a rounded teaspoon of prawn mixture in the centre of each wrapper.
- Brush the edges lightly with damp fingers from water and fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together to seal the parcels. (use a fork to crimp if desired)
- Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately… OR
- Heat a large frying pan over a medium heat for 1-2 minutes or until hot but not smoking, add 1 tablespoon of oil. Put at least 10 of the dumplings in the pan and cook without moving around for 2 minutes on a low heat until just starting to brown.
- When the bottoms of the gyozas are lightly browned add a generous splash of water to the pan and cover with a lid. Allow the dumplings to steam gently until the pastry is opaque. Add a little more water if necessary.
- To serve, place the dim sum onto a serving plate with dips of you choice.
Cooks tip 1: You can steam or deep-fry the dim sum. If frying, make sure the oil temperature is not too hot to ensure the prawn cooks through. And allow to rest for a minute to continue the cooking process.
Cooks tip 2: The same filling can also be used to Make Sui Mai’s dumplings, or indeed wontons for a soup.
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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