Tuesday, 1 August 2017

Prawn & Corn Dumplings


I took advantage of the free time this weekend due to a possible typhoon hitting the area and unpleasant weather to make some prawn and corn dumplings and play about with shapes.

Making your own dumplings at home is very straight forward. Whether you make your own skins or head to the shop for some, they are something the whole family can do. When it comes to the shapes you can be as creative as you please. With there being almost endless possibilities, just like pasta, feel free to experiment. If you do have open face ones, steam them instead of boiling.

Corn and prawn is a lovely combination and depending on your location, corn may be in season right now. I've gone for baby corn, however, regular corn would also work just as well. These dumplings have a great crunch from the corn with the meatiness of the prawns holding everything together amongst all these fresh flavours.

For another dumpling recipe to try out, these gyozas (pan stickers) are a superb dinner or lunch.

Recipe

Ingredients:                                                                                      (Makes approx. 18 size dependent)

Dumpling skins
150g strong bread flour
Pinch of salt
100ml boiling water

Filling
200g baby prawns
2 garlic cloves, pureed or finely chopped
1 whole medium sized fresh chilli, finely chopped
2 tsp fresh pureed/ finely grated ginger
1/4 bunch fresh coriander leaves, chopped
4 large baby corns, finely chopped
4 large Chinese leaves of your choice, chopped small

Method:
  • Start by making the dumpling skins. If using store bought, head straight to the filling.
  • Sift the flour and salt into a mixing bowl. Add the boiling water and incorporate with either chopsticks or a spoon. (Don't add all the water in one go as it may not all be required).
  • Make a ball with the dough, cover with cling-film and leave to rest for 30 - 45 minutes.
  • For the filling. Chop the prawns until they are around 5mm dice. Add the garlic, chilli, ginger and coriander. Give it a good mix before seasoning with salt and pepper. 
  • Add the chopped baby corn and Chinese leaf. Leave in the fridge until the skins are ready. 
  • Roll the dough into a cylinder and cut 18 even sized pieces. Roll the individual dough pieces on a floured surface until a thin as you can possibly get it. Normally around 10cm diameter. 
  • Place a tablespoon of filling into the centre of the skin. Wipe a little cold water all around the edge of the skin and shape into the dumpling shape of choice. 
  • Repeat for all skins. Once made keep in the refrigerator or cook straight away. 
  • Cook in either salted boiling water, stock or even the soup you may be serving with. Remember these can also be steamed. 
  • Cook for around 5-6 minutes. Remove from the water or cooking liqueur if not being served as a soup and serve with a dipping sauce of your choice. I recommend a good sweet chilli sauce or a blend of soy sauce, little rice wine vinegar and some chilli oil. 

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