PRAWN & CHIVE DUMPLINGS

Last week my fiancée very nicely asked me when we were going to have gyoza or dumplings again. Unbeknownst to him, I had already stocked up on gow gee wrappers and prawns for a recipe in the not to distant future. I love eating dumplings out at sushi trains, however I find myself getting a little frustrated at the rising price: $6 or $7 for 2-3 dumplings! Of course mine are nowhere near as expertly folded or presented, but practice makes…an average dumpling maker. If you are a big fan of ginger, add in 1 or 2 grated tablespoons to the prawn filling. Serve immediately after steaming or they will wilt and become soggy. Ps please note that gow gee wrappers are not gluten-free.

INGREDIENTS

Dipping sauce 

• 1 teaspoon fresh chives, finely chopped
• 1 tablespoon rice wine vinegar 
• 2 tablespoons sweet chilli sauce

Dumplings

• 500g prawns, heads & tails removed and peeled, roughly chopped
• 1 small handful fresh chives, finely chopped
• 1/2 tablespoon finely grated fresh ginger, packed tightly 
• 1 tablespoon rice wine vinegar
• 1 teaspoon mirin (or mirin seasoning)
• 1 tablespoon gluten free soy sauce
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 30-34 gow gee wrappers
• 1 egg white, lightly beaten 

PREPARATION / COOKING 

1. Mix prawns, chives, ginger, vinegar, mirin, soy sauce and sesame seeds in a medium to large bowl. Stir well to combine. 

2. Make the dipping sauce by stirring the three ingredients in a small bowl. 

3. Place gow gee wrappers on a clean surface. (If you are working with wrappers that have been in the freezer and are thawing, place the wrappers under a damp tea-towel so they do not dry out). Place 1-2 teaspoons of the prawn mixture in the centre of each wrapper. Brush all the edges with egg white and fold over to close. Pleat the edges of the wrapper with your fingers to seal well. Repeat this process until all wrappers have been used or until the filling has run out. 

4. Bring a small to medium saucepan of water to the boil. (If you have a steamer, line it with baking paper and place it on top of the saucepan. If you do not have a steamer, you can use a colander like I do, but just make sure you place 2 sheets of baking paper over the colander and lightly coat with oil so the dumplings do not stick). Working in batches of no more than 5, steam dumplings (with the saucepan lid over the top of the colander or the fitted lid over the top of the steamer) for 4-5 minutes or until dumplings are transparent and until the prawn meat is pink. Serve dumplings straight away with the dipping sauce. 

Makes / 30 - 34
Total Preparation time / 45 minutes 
Total Cooking time / 30-35 minutes 

x Emily