AT A GLANCE
"This filling for prawn and chicken dumplings can also be used for boiled dumplings," says McConnell.
|01||For dumpling filling, coarsely dice 100gm prawns and refrigerate. Flatten remainder by hitting each prawn with the side of a cleaver, then chop into a fine mince and combine in a bowl with ¾ tsp salt. Mix well. Holding the prawn mix in your palm, throw from a height into a large bowl. Repeat about 30 times until the mince binds and feels elastic. This creates a nice texture to the filling. Transfer to an electric mixer fitted with a paddle attachment, add remaining ingredients and mix on medium speed until combined (1 minute). Add reserved diced prawns and stir to combined well and evenly. Test seasoning by frying a little of the filling in a non-stick frying pan and adjust seasoning if necessary.|
|02||Spoon 2 tsp of mixture onto the centre of each wonton wrapper, ensuring there are diced prawn pieces in each. Brush the edges with a little water and fold the wrappers to enclose, pleating the edge with your fingertips. Stand the dumplings upright on a plate lined with baking paper and refrigerate while working with the remainder.|
|03||Whisk half the cornflour into 185ml water and heat half the grapeseed oil in a non-stick medium frying pan. Arrange half the dumplings in a circle in the centre of the pan and cook over medium-high heat until golden (3-4 minutes). Then pour cornstarch slurry over the dumplings, quickly cover with a lid and cook for 4 minutes. Uncover and cook until the liquid has evaporated and dumplings have formed a thin golden crust (2-4 minutes). When ready, place a plate over the pan, invert quickly and serve with a bowl of Chinese brown rice vinegar diluted with a splash of water to taste. Repeat with remaining dumplings and cornstarch slurry.|
2012 WITTMANN “ESTATE” RIESLING, RHEINHESSEN, GERMANY. THIS IS THE POWERFUL SIDE OF GERMAN RIESLING – IMPACT AND TEXTURE BALANCED BY PURE AND PRECISE ACIDITY. , suggested by LEANNE ALTMANN