What really makes this recipe a winner is how easy these are to prepare, so it is probably a good one to start with, for its ease and also for being a classic Chinese dumpling.
- 300 g raw large prawns, peeled, de-veined and diced
- 1.5 tbsp (30 ml) tamari or soy sauce
- 3 g coriander leaves, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 green onion, finely sliced
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine
- 24 wonton wrappers
- vegetable oil, for frying
- chili and garlic sauce or mayonnaise, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You can make these up to an hour or so before serving - keep them hot in the oven on low heat.
Resting time: 30 mins
1. To make the filling, in a medium bowl, combine all the filling ingredients and mix vigorously in one direction until the mixture binds. Cover and let rest in the fridge for 30 minutes.
2. Working with 1 dumpling wrapper at a time, place 1 heaped teaspoon of filling in the centre of a wrapper and shape into a classic wonton fold. Cover loosely with a clean, damp tea towel and repeat the process to form the remaining dumplings.
3. To cook the wontons, fill a wok about two-thirds full with vegetable oil. Heat to 180°C (350°F) and test by dipping a wooden chopstick into the oil (the chopstick will sizzle when the oil is ready). Working in batches, gently lower the wontons into the oil and cook until golden brown, 3 to 5 minutes. Drain on a plate lined with paper towels and serve immediately with dipping sauce of choice.
Recipe and image from This is a Book about Dumplings by Brendan Pang (Page Street Publishing Co. 2020). Photo credit: Thomas Davidson.