Chinese Prawn Potsticker Dumplings - Take Stock Magazine

Chinese Prawn Potsticker Dumplings

Food Main Courses Starters
Dez Turland, group development chef at Brend Hotels
4 Servings
140g plain flour, plus extra for dusting
125ml boiling water
110g tiger prawns, minced
110g Tilda Fragrant Jasmine Rice, pre-cooked as instructions on packet
75g Chinese leaves, chopped
1 tsp ginger, finely chopped
½ tsp garlic purée
½ tsp garlic purée
½ tbsp Shaoxing rice wine
½ tbsp dark soy sauce
1 tbsp spring onions, chopped
1 tsp coriander, chopped
1 tsp sesame oil
½ tsp palm sugar
Dipping sauce
3 tbsp soy sauce
1 tbsp white rice vinegar
2 tsp chilli oil
  1. Place the flour into a large bowl and stir the hot water gradually into it, mixing all the time, until the water is incorporated. Tip the mixture onto a clean work surface and knead it with your hands, dusting with a little flour if it's sticky
  2. Continue kneading until smooth - this should take about 8 minutes, then allow to rest for 20 minutes
  3. Combine the stuffing ingredients in a large bowl and mix together
  4. Shape the dough into a roll about 20cm long and about 2.5cm in diameter, then slice into 16 equal-sized pieces and roll each piece into a small ball. With a rolling pin, roll each ball into a small, round, flat 'pancake' - about 9cm in diameter
  5. Place about 2 teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together. Pleat around the edge, pinching with your fingers to seal well. The dumplings should look like a small Cornish pasty with a flat base and rounded top
  6. To cook, steam in a basket for about 8 minutes - or fry
  7. For the dipping sauce, combine all the ingredients in a small bowl