Prawn, Ginger and Chive Dumplings
Makes: 24
INGREDIENTS
FILLING
250 grams raw prawns, roughly chopped
4 tinned water chestnuts, finely chopped
2 teaspoons finely grated fresh ginger
1 spring onion, green and white part finely chopped
1 tablespoon finely chopped chives
1 egg white
2 teaspoons each Lee Kum Kee Hoisin Sauce and Seasoned Soy Sauce for Dumpling
TO ASSEMBLE, COOK AND SERVE
24 square or round dumpling wrappers
Lee Kum Kee Seasoned Soy Sauce for Dumpling
2 tablespoons toasted sesame seeds
small bunch chives, finely chopped
METHOD
FILLING: Place all the ingredients in a food processor and pulse until well combined but still with a rough texture.
TO ASSEMBLE: Lay out six wrappers on the bench and place a teaspoon of the filling in the centre of each one. Brush the edges of the wrappers with water then bring one side over, creating a triangle or half-moon shape. Press the edges tightly together to seal well and squeeze out any trapped air.
Dab the corners with a little more water and cross them over, then press together to seal well. Continue until all the wrappers are filled.
TO COOK: Bring a large saucepan of salted water to the boil and cook for 4 minutes, then lift out with a slotted spoon.
TO SERVE: Place a spoonful of seasoned soy sauce in each bowl and top with a few dumplings. Top with sesame seeds and chives and serve immediately with more dipping sauce.
Facebook: @LeeKumKeeNZ
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.