Prawn Dumplings (Donna Hay)
Prawn dumplings in the style of Donna Hay. She uses ready-made dumpling wrappers.
Ingredients
| — | prawns, chopped | |
| — | fresh onion, finely chopped | |
| about 1 cm | fresh ginger, grated | |
| a little | fresh coriander, chopped | |
| — | canned water chestnut, chopped | |
| 1 tbsp | 15 ml | oyster sauce |
| pinch | table salt | |
| a little | olive oil | |
| — | dumpling wrappers (ready-made) | |
| — | soy sauce and chilli, to serve |
Instructions
- Chop the prawns.
- Finely chop fresh onion and add to the prawns.
- Grate about a centimetre of fresh ginger.
- Chop a little fresh coriander.
- Chop canned water chestnut.
- Add a tablespoon of oyster sauce.
- Add a pinch of table salt.
- Add a little olive oil.
- Stir well.
- Make dumpling dough — she uses ready-made wrappers.
- Place about 1 tsp of filling in the middle of each.
- Moisten the dough on the outside and close like a gyoza.
- Set up a bamboo steamer, line it with perforated paper or a cabbage leaf, and arrange the dumplings on it. Sprinkle with a little water, put on the lid and steam for about 7-8 minutes.
- Serve with soy sauce and chilli.
=== You can also pan-fry them: Put olive oil in the pan together with a little chicken stock (up to halfway up the dumpling), arrange them and fry/steam. Over low heat, covered.