Dumpling is so versatile, healthy, packed with good flavour and nice texture! Perfect for anytime of the year. As long as you have good quality ready made dumpling skin, they are set to go!
I intended to make wontons too where the wonton pastry skins are squarish, thickness is even thinner than dumpling pastry skin. But, I only had dumpling pastry skin at the time of cooking, so, I made do with it for both. It worked!
Ingredients (for about 40 pieces)
- A pack of dumpling pastry skin, ready made (about €1.50 available frozen from Asian supermarket)
- 300 g (about 13) of king prawns, shelled and devein, coursely chopped
- 8 – 10 stalks of Chinese chives, chopped (Asia Market: €1.98 for a big pack)
- 1 tbsp of corn flour
- 1/2 beaten egg
- 1 tbsp of sesame oil
- 1 tbsp of light soy sauce
- 1 tsp of sugar
- 1/2 tbsp of salt
- Prepare prawns and chives, then mixed them up evenly with the rest of the ingredients. This will be the filling into the pastry skins.
- Filled each pastry skin with just about 1 tsp of filling onto the middle of pastry.
- For dumpling, fold it in semi circle, before closing it, wet the edges with water lightly.
- For wonton, fold the skin only in the middle point, then fold in the sides.
- Fill half of the pot with lightly salted water, bring it up to boil and let it stay at boiling stage.
- Add in the prepared dumplings and/or wontons into the boiling water, one by one.
- Whichever dumpling/wonton floats onto the surface of boiling water first, it means cooked.
- Lift it out onto a deep plate / bowl.
- Serve it with chilli paste or my chilli soy sauce concoction (made of 100 ml of light soy sauce, 2 chopped birds eye chillies and 1 sprig of chopped fresh coriander).