It’s National Dumpling Day so I couldn’t resist whipping up some dumplings quickly. I used shop-bought skins becasue I didn’t have the time to make them from scratch today (recipe here if you have the time!), but I did make these once fancy with a crispy skirt!
Ingredients
- 180g prawns
- 30g spring onions
- 30g coriander
- 1 tsp ginger, grated
- 1 tbsp light soy sauce
- 1.5 tsp sesame oil
- 1/2 tsp white pepper
- 20 dumpling skins
- 1 tsp neutral oil
- 85ml water
- 1 tsp corn flour
- 1/2 tsp plain flour
Method
- Blend the prawns, spring onions, coriander, ginger, soy sauce, 1 tsp sesame oil and white pepper to make the filling.
- Divide between the dumpling skins, sealing with a little water on the edge to close.
- Pan fry the dumplings in a little oil for 2 minutes till golden brown on the bottom.
- Mix the 85ml water with corn flour and plain flour and pour over the dumplings, cover with a lid to steam for 3-4 minutes.
- Remove the lid and allow the liquid to evapourate off.
- Drizzle the remaining 1/2 tsp sesame oil around the edge to help crisp up the skirt so it becomes golden brown.
- Flip onto a large plate and drizzle with your favourite dipping sauce and fresh coriander.
