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Chopped prawn and Chinese chives wrapped in a thin skin, pan fried or steamed. A good weekend project that freezes well.
Prawn and chive dumplings
- 300 g raw prawns, chopped
- 100 g Chinese chives, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornflour
- 30 dumpling wrappers
- Oil, for frying (optional)
- Mix the prawn, chives, soy sauce, sesame oil and cornflour in a bowl.
- Place a spoonful in the centre of each wrapper, wet the edge, and fold and pleat to seal.
- Steam for 6 to 8 minutes, or pan fry in a little oil until the base is golden, then add water and cover to steam through.
- Serve with a soy and vinegar dipping sauce.
Tips for folding and freezing
- Keep the wrappers under a damp cloth while you work, they dry out and crack fast.
- Freeze uncooked dumplings on a tray first, then bag them once solid, so they do not stick together.
- Cook from frozen, just add a couple of extra minutes to the steaming or frying time.
FAQ
Can you use regular chives instead of Chinese chives?
Yes, though Chinese chives are stronger and slightly garlicky, regular chives give a milder result.
Steamed or pan fried, which is better?
It is a matter of taste, steamed keeps them light, pan fried adds a crisp base, known as potstickers when cooked this way.
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- Dumpling wrappers. Round, for pleating by hand.
