Foodie Tuesday: Dumplings

Ingredients

45 g ginger, chopped finely
20 g garlic, chopped finely
20 g coriander leaves picked (reserve a handful for garnish)
10 g fresh red chilli (have a little more on hand for garnish too)
10 g palm sugar, grated
2 stalks spring onion thinly sliced, to garnish 1 good splash of soy sauce to taste, plus extra to serve
2 dose drops of toasted sesame oil
375 g Raw Prawn Meat
wonton wrappers thawed and finely sliced into strips
500 ml or so of water

1. Place ginger, garlic, coriander, chilli, palm sugar, spring onion, soy sauce and sesame oil into food processor and whiz for about 10 seconds until combined. Alternatively, use a knife to chop it all together.

2. Add prawn meat and whiz for another couple of seconds to combine. The mixture should still be slightly chunky.

3. Roll teaspoon amounts of mixture into individual balls using your fingers and roll the balls around in the wonton strips. The wonton strips should coat the mixture in a dumpling fashion.

4. Place in bamboo steamer and steam for 7 minutes or until springy.

6. Garnish with fresh coriander leaves, finely sliced chilli, spring onion with extra soy sauce for dipping, at the side.

Comments & Tips

I was first shown this “pseudo-wrap” method by Shaun Presland, Executive Chef of Sake Restaurants on stage at Taste of Sydney 2014.

– Ask your fishmonger for wild prawns and peel them yourself – these are usually less loaded with hormones and preservatives. You can use the heads to make bisque, deep fry them or even make your own prawn oil.

– Have a fingerbowl with warm water on stand-by. If your fingers get sticky during the process of rolling the balls, pop them in the water to create a barrier and prevent more sticking.

– If slicing the wonton wrappers proves too tricky, simply pop a tablespoon of the same mix in the middle of a round wrapper and fold up into a moneybag shape instead.

– Prawns are an ingredient that you definitely need to know the origins of where possible – the imported ones may be much cheaper, but that’s because they’re often full of antibiotics and are caught with little regard for sustainable fishing practises. Wild-caught Australian prawns also taste much sweeter and juicier, so you don’t need as much to pack a punchy dumpling.
It’s not as easy to make the distinction when you’re picking Ha Gow off a yumcha cart, BUT that’s the beauty of making stuff yourself when you can and choosing exactly what goes into it.



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© 2017 Alice Zaslavsky