Chicken & Prawn Dumplings

48
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian and their feature for New Year. Times are estimated."

Original recipe yields 48 servings
OK

Nutritional

  • Serving Size: 1 (33.8 g)
  • Calories 81.9
  • Total Fat - 5.1 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 17.5 mg
  • Sodium - 196.9 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.2 g
  • Protein - 2.6 g
  • Calcium - 9.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Put mince and prawns in a medium bowl and stir to combine and then add water chestnuts, ginger, spring onion, oyster sauce, sesame oil, soy sauce and mushroom and stir well to combine.

Step 2

Lay 4 of the gow gee wrappers on a clean, dry surface and wet 1 side of each with a little water.

Step 3

Put 1 teaspoon of the filling in the centre of each wrapper, then fold edges together and press into pleats to seas and repeat to make 48 dumplings.

Step 4

Put dumplings on a tray and deep covered in the fridge until ready to cook.

Step 5

Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat and add about 12 of the dumplings, pleat-side up and cook for 2 to 4 minutes or until deep-golden on bottom and the pour in 300ml water and cover pan with a tight-fitting lid and cook for 5 to 6 minutes or until water has evaporated and repeat in batches, to cook remaining dumplings.

Step 6

Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.

Step 7

Serve dumpling immediately with dipping sauce on the side.

Tips & Variations


No special items needed.

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