Recipes - Thai

Fish Dumplings
Fish Dumplings


An easy recipe to make these delicious fish dumplings from scratch! They are filled with the goodness of fish, red onion and coriander. Try this Thai recipe.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Thai









Ingredients:

Filling

1kg sea perch or ling fillets
1 cup vegetable oil
2 cups red onion
½ cup coriander (chopped)
2 tsp salt
1½ tsp sugar

Dumpling pastry

8 tbsp Erawan Tapioca Starch
1 tbsp Erawan Glutinous Rice Flour
2 tbsp arrowroot flour
2 cups Erawan Rice Flour
2½ cups cooled water




Steps:
  1. Boil fish until cooked. Drain, cool and blend in a food processor.
  2. Heat oil in a wok and add onion, cook for 1 min.
  3. Add fish, pepper, salt and coriander. Mix well and cool.
  4. Mix all ingredients in a saucepan.
  5. Place on low heat and stir continuously until cooked and thick. Cool until warm.
  6. Coat hands with tapioca flour and knead the mixture, then divide into balls (approx the size of golf balls)
  7. Sprinkle bench and rolling pin with tapioca flour and roll the balls into 5cm round circles, about 2mm thick.
  8. Place filling on one side and fold over to form a semi-circle.
  9. Crimp edges decoratively to seal in the filling.
  10. Steam for 10 mins until cooked (you will notice the dumpling pastry becoming semi-translucent). Serve with salad, coriander and fried shallots.

Hint: These dumplings can also be baked using puff pastry.


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Fish Dumplings

Fish Dumplings

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An easy recipe to make these delicious fish dumplings from scratch! They are filled with the goodness of fish, red onion and coriander. Try this Thai recipe.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Thai
Ingredients

Filling

1kg sea perch or ling fillets
1 cup vegetable oil
2 cups red onion
½ cup coriander (chopped)
2 tsp salt
1½ tsp sugar

Dumpling pastry

8 tbsp Erawan Tapioca Starch
1 tbsp Erawan Glutinous Rice Flour
2 tbsp arrowroot flour
2 cups Erawan Rice Flour
2½ cups cooled water

Instructions
  1. Boil fish until cooked. Drain, cool and blend in a food processor.
  2. Heat oil in a wok and add onion, cook for 1 min.
  3. Add fish, pepper, salt and coriander. Mix well and cool.
  4. Mix all ingredients in a saucepan.
  5. Place on low heat and stir continuously until cooked and thick. Cool until warm.
  6. Coat hands with tapioca flour and knead the mixture, then divide into balls (approx the size of golf balls)
  7. Sprinkle bench and rolling pin with tapioca flour and roll the balls into 5cm round circles, about 2mm thick.
  8. Place filling on one side and fold over to form a semi-circle.
  9. Crimp edges decoratively to seal in the filling.
  10. Steam for 10 mins until cooked (you will notice the dumpling pastry becoming semi-translucent). Serve with salad, coriander and fried shallots.

Hint: These dumplings can also be baked using puff pastry.

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