Prawn and chicken pot-sticker dumplings

AT A GLANCE

  • Serves 6 people

"This filling for prawn and chicken dumplings can also be used for boiled dumplings," says McConnell.

  • 20 wonton skins (white Shanghai wrappers)
  • 1½ tsp cornflour
  • 2 tbsp grapeseed oil
  • To serve: Chinese brown rice vinegar
  •  
  • Dumpling filling
  • 750 gm whole uncooked Australian prawns, peeled, cleaned and deveined (about 400gm prawn meat)
  • 100 gm minced chicken, seasoned with ½ tsp light soy sauce
  • 10 gm garlic chives, chopped
  • ¾ tsp sesame oil
  • ¼ tsp caster sugar
  • Good pinch of ground white pepper
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.

Topics:

AUTUMN, MODERN ASIAN, PRAWNS, CHEFS' RECIPES, SNACK, CHICKEN, DRINK SUGGESTION, GARLIC

Recipe:

ANDREW MCCONNELL

Photography:

EARL CARTER

Styling:

LISA FEATHERBY

Drinking Suggestion:

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

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Apr 2014

Apr 2014

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