October 15, 2017
Side Dishes, Shellfish, Shrimp,
Appetizers, Asian, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Entertaining, Game/Sports Day, Steam, Stove Top, Low Fat, No Eggs, Non-Dairy more
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"From our Sunday paper The Sunday Times. Times are estimated. This is meant as part of meal which included #recipe28416 and #recipe28417"
Place the prawns, ginger, soy sauce, sesame oil and salt in a food processor and pulse to form a chunky paste.
Lay a wonton wrapper on a clean work surface and place a teaspoon of the prawn mixture in the centre and brush wrapper edges lightly with water then fold over one side on a diagonal to form a triangle and press to seal at the tof, then continue to push down and seal from left to right, removing any air bubbles.
Firstly grab the bottom corners of the triangle and bring them together around the filling, pressing tightly, to form dumpling shape.
Repeat with remaining wrappers and filling until al the filling is used up.
Lay two bamboo steamer baskets with baking paper and bring a saucepan one-third filled with water to the boil (I would use my electric tiered steamer instead of bamboo steamers).
Place the dumplings in the baskets, then set them over the saucepan and cover with a lid and cook for 10 to 15 minutes or until the dumplings off a little resistance when pressed.
Served the cooked dumplings with the http://www.recipezazz.com/recipe/asian-greens-28416 and http://www.recipezazz.com/recipe/fried-rice-28417.
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