Recipes - Chinese

Prawn and Ginger Dumplings
Prawn and Ginger Dumplings


Steamed Chinese-style dumplings filled with a flavoursome prawn and ginger filling. Try making these Prawn and Ginger Dumplings. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Chinese









Ingredients:

500g prawns
1½ tsp ginger (grated)
1 tsp chicken stock powder
¼ tsp salt
1 egg white
1 tbsp Shaoxing wine
1 tsp cornflour
1½ sesame oil
Dumpling wrappers




Steps:
  1. Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil.
  2. Place a small spoonful of prawn mixture in the centre of the dumpling wrapper. Brush water on one side of the dumpling wrapper, and then fold the other side up but do not seal. Working from left to right, make small pleats on side closest to you until both sides have joined, and then pinch together to seal the top.
  3. Steam dumplings for 6 mins, and then serve immediately.

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Prawn and Ginger Dumplings

Prawn and Ginger Dumplings

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Steamed Chinese-style dumplings filled with a flavoursome prawn and ginger filling. Try making these Prawn and Ginger Dumplings. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Chinese
Ingredients

500g prawns
1½ tsp ginger (grated)
1 tsp chicken stock powder
¼ tsp salt
1 egg white
1 tbsp Shaoxing wine
1 tsp cornflour
1½ sesame oil
Dumpling wrappers

Instructions
  1. Roughly chop half of the prawns into chunks. Use a food processor to process remaining prawns into a paste. In a large mixing bowl, combine both with ginger, chicken stock powder, salt, egg white, Shaoxing wine, cornflour and sesame oil.
  2. Place a small spoonful of prawn mixture in the centre of the dumpling wrapper. Brush water on one side of the dumpling wrapper, and then fold the other side up but do not seal. Working from left to right, make small pleats on side closest to you until both sides have joined, and then pinch together to seal the top.
  3. Steam dumplings for 6 mins, and then serve immediately.

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