Simmone Logue's prawn dumplings with black vinegar dipping sauce
For the dumplings
200g green king prawns, shelled and deveined
1 egg white
1 teaspoon sesame oil
1 teaspoon corn flour
1 dessert spoon ginger, minced finely
1 dessert spoon coriander leaves, chopped finely
½ teaspoon Maldon salt
½ teaspoon white pepper
1 packet of gow gee wrappers
For the dipping sauce
⅓ cup Chinese black vinegar
3 tablespoons light soy sauce
1 teaspoon sugar
1 tablespoon mince ginger
1 tablespoon shallot, finely chopped
2 teaspoons sesame oil
¼ teaspoon Salt
pinch of white pepper
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.
Combine all the ingredients for the dumplings, except for the water and the gow gee wrappers, and refrigerate for one hour.
Take one heaped teaspoon of prawn mix and place in the centre of the gow gee wrapper.
Moisten the edges with water and fold over the prawn mix so you have a half-moon shape. Pleat the edges and place on a tray lightly dusted with corn flour.
Prepare your steamer basket over the top of a pot of boiling water, making sure the steam basket doesn't touch the water.
Spray the basket with oil so the dumplings don't stick and steam with the lid on for 5 minutes. Serve straight from the basket with the black vinegar dipping sauce
For the dipping sauce, combine all ingredients in a bowl and lightly whisk together.