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Chicken and prawn pot-sticker dumplings
- Preparation time:
- 30 mins
- Cooking time:
- 25 mins
- Makes:
- 48
&nbps;
Ingredients
200g chicken mince
8 green prawns, tailsremoved, finely chopped
225g can water chestnuts, drained, chopped
2cm piece ginger, finely chopped
3 green shallots, thinly sliced
1 Tbsp oyster sauce
½ tsp sesame oil
1 Tbsp light soy sauce
6 shiitake mushrooms, thinly sliced
500g packet white gow gee wrappers
240ml canola or vegetable oil
3 Tbsp light soy sauce
1 red chilli, thinly sliced
2cm piece ginger, cut into fine batons
1 tsp sugar
½ tsp sesame oil
8 green prawns, tailsremoved, finely chopped
225g can water chestnuts, drained, chopped
2cm piece ginger, finely chopped
3 green shallots, thinly sliced
1 Tbsp oyster sauce
½ tsp sesame oil
1 Tbsp light soy sauce
6 shiitake mushrooms, thinly sliced
500g packet white gow gee wrappers
240ml canola or vegetable oil
1.2L hot water
Dipping sauce3 Tbsp light soy sauce
1 red chilli, thinly sliced
2cm piece ginger, cut into fine batons
1 tsp sugar
½ tsp sesame oil
Notes
Freeze dumplings for up to two months (separate layers with baking paper to ensure they don’t stick together). Once frozen, you can stack or bag them.
Method
1. Put mince and prawn in a medium bowl and stir to combine. Add water chestnut, ginger, shallot, oyster sauce, sesame oil, soy sauce and mushroom. Stir well.
2. Lay 4 of the gow gee wrappers on a clean, dry surface. Wet 1 side of each with a little water. Put 1 tsp of the filling in centre of each wrapper, then fold edges together and press into pleats to seal. Repeat to make 48 dumplings.
3. Put dumplings on a tray and keep, covered, in the fridge until ready to cook (put any leftover wrappers in freezer for later use).
4. Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat. Add about 12 of the dumplings, pleat-side up, and cook for 2-4 minutes or until deep-golden on bottom. Pour in 300ml of the water and cover pan with a tight-fitting lid. Cook for 5-6 minutes or until water has evaporated. Repeat, in batches, to cook remaining dumplings.
5. Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.
6. Serve dumplings immediately with dipping sauce on the side.- Author:
- Stylist: Caroline Velik
- Photographer: Marina Oliphant
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4 Comments
Simple recipe for 60 gou za dumpling - Wrapper 30pkt x 2. 500g pork mince. 4 shallots chop thin. 1 carrot finely grated. Salt pepper 2 tbspn soy all in lge bowl and combine with hands. Using tspn fill each dumpling on to floured plate. Get about 60?? Add 6 or 8 at time to lge pot boiling water cook till they float.Set some aside 12?? on paper towel for shallow fry, makes them a bit crispy. 20 dont cook. place in floured freezer bag for another day. 20 serve with chinese vinegar and chilli garlic paste (green red white bottle made in Taiwan. Excellent feed.
ReplyWhy on Earth would you spoil good prawns by mixing them with chicken mince? This just adds useless fat. Crazy.
ReplyOld RAT FACED comrade ju-LIAR 'BARGE BUTT' dullard has set herself up to head the latest 'child sex abuse commission'. About time something happened ! BUT why comrade ju-LIAR dullard to head this commission - that is expected to last until 2015 ??? The next federal election must be held by 30th November 2013 - seems comrade dullard is setting herself up for after her FERAL labor government is booted out ! :-D
ReplyThe real stories once again can't be commented on, I'm allowed to comment on chicken & prawn dumplings but not Beyonces' dumplings. Or on the young adult tourist who bought & consumed the cocktail in Bali, which he should know could possibly kill him.
Reply