PA N - F R I E D P R AW N D U M P L I N G S ABDUL HAKEEM MAKES 48
PREP: 2 HR COOK: 30 MIN
EASY
LOW
I made these prawn dumplings to connect with my Chinese heritage and explore the cuisine with the people I love. Normally, I would buy them from restaurants but nothing beats homemade food made by your own hands.
INGREDIENTS
METHOD
Dumpling Skin
Dumpling Skin
2 1/4 cups unbleached plain flour
1 Combine flour, warm water and salt in a large mixing bowl.
3/4 cups warm water
2 Knead the dough until smooth and rest for 20 minutes at room temperature.
Salt, to taste Filling 720g raw prawns, peeled 1 stalk coriander 100g carrot, peeled and grated 250g cabbage, finely chopped 1 tbsp Worcestershire sauce
3 Using a rolling pin, flatten the dough to about 2mm thickness. 4 Use a round cookie cutter with a circumference of approximately 5cm to make circles, or cut it to a square with 6 1/2 cm sides. Repeat until dough is all used up. Set skins aside. Filling 5 To make the filling, blend prawns, coriander, carrot, cabbage, Worcestershire sauce, sesame oil, mushroom, white pepper and salt in a food processor until smooth.
1 tsp sesame oil
Assembly
100g mushroom, finely chopped
6 Lightly dust the dumpling skin with plain flour.
White pepper and salt, to taste
8 Moisten the skin, about 1/2 cm from the edges and on one half of the dumpling with water.
7 Place 1 tbsp of the prawn filling into the skin.
9 Fold the dumpling in half, then pinch the dumpling skin together to seal the edges. 45