Prawn Dumplings
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Recipe: #28415
October 15, 2017
Categories: 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
"From our Sunday paper The Sunday Times. Times are estimated. This is meant as part of meal which included #recipe28416 and #recipe28417"
Ingredients
Nutritional
- Serving Size: 1 (18.1 g)
- Calories 31
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 13.2 mg
- Sodium - 132.5 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 2.1 g
- Calcium - 9 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step 1
Place the prawns, ginger, soy sauce, sesame oil and salt in a food processor and pulse to form a chunky paste.
Step 2
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.
Step 3
Firstly grab the bottom corners of the triangle and bring them together around the filling, pressing tightly, to form dumpling shape.
Step 4
Repeat with remaining wrappers and filling until al the filling is used up.
Step 5
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).
Step 6
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.
Step 7
Served the cooked dumplings with the http://www.recipezazz.com/recipe/asian-greens-28416 and http://www.recipezazz.com/recipe/fried-rice-28417.
Tips & Variations
No special items needed.
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