serves
6-8
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 1 tbsp vegetable oil
- 6 garlic cloves, finely minced (optional)
- 700 g raw prawn meat
- 2 cm x 3 cm piece ginger, grated
- 1 tsp salt
- ½ tsp MSG or 2 tsp chicken stock powder
- 1 tbsp Shaoxing wine
- ½ tsp sugar
- ¼ tsp white pepper
- 1 cup finely chopped garlic chives
- 1 egg
- Vinegar, for dipping
For the dumpling skins
- 3 cups plain flour, plus plenty of extra for dusting
- 1 cup (250 ml) boiling water
Resting time: 30 minutes; Chilling time: 30 minutes
Instructions
- For the dumpling skins, place the flour in the bowl of a stand mixer with the dough hook fitted. Add 1 cup of boiling water and knead for about 10 minutes, or until the dough is smooth. Remove the dough from the stand mixer, wrap in floured cling film and rest for at least 30 minutes before using.
- Heat a small saucepan over medium heat and add the oil and the garlic (if using). Fry the garlic until lightly browned, then remove from the heat.
- Combine half the prawn meat, ginger, salt, MSG, Shaoxing wine, sugar, pepper and half a cup of water in the bowl of a food processor and blend to a coarse paste. Roughly chop the remaining prawns. Fold chopped prawns, fried garlic (and oil) and garlic chives through the paste, transfer to a medium bowl and refrigerate for 30 minutes before using.
- Cut about a quarter of the dough from the piece of dough and roll it into a cylinder around 2 cm in diameter. Cut the cylinder into 1 cm lengths. Place each length on its end on a board and press with the palm of your hand to flatten it. Roll the dough piece into a circle around 1 mm thick and 8 cm in diameter. Add about 2 tsp of filling to the centre of the skin and fold and seal the dumpling as you like.
- You can freeze the dumplings in batches on a tray lined with baking paper, or cook them by boiling, steaming or fry-steaming them. For boiled dumplings, place the dumplings in boiling water, and then each time the water returns to the boil add about ½ a cup of cold water to reduce the temperature. When the dumplings float to the surface, cook for a further 1 minute and then remove.
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Cook's Notes
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.
Stream free On Demand
The Cook Up with Adam Liaw
