Recipe

Prawn and garlic dumplings

Sep 30, 1974 2:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Makes 30 Item
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Ingredients

Prawn and garlic dumplings
  • 800 gram uncooked medium prawns (shrimp)
  • 4 (green) onions (scallions)
  • 1 (egg) white
  • 2 clove garlic
  • 2 tablespoon finely chopped fresh chives
  • 2.5 centimetre piece fresh ginger (15g), grated
  • 1 teaspoon chinese cooking wine
  • 2 teaspoon oyster sauce
  • 30 (gow) gee wrappers
  • 1/4 cup (60ml) light soy sauce, for dipping

Method

Prawn and garlic dumplings
  • 1
    Shell and devein prawns; chop prawn meat finely. Finely chop trimmed onions.
  • 2
    Lightly beat egg white in medium bowl; mix in prawn, onion, crushed garlic, chives, ginger, wine and oyster sauce.
  • 3
    Place wrappers on board; spoon rounded teaspoons of prawn mixture into centre of each wrapper. Brush edges with a little water; fold in half to enclose filling, press edges to seal. Trim rounded edge of dumplings using an 8cm round fluted cutter.
  • 4
    Cook dumplings, in batches, in a large saucepan of boiling water for about 5 minutes or until filling is cooked. Remove dumplings from the water with a slotted spoon.
  • 5
    Serve with soy sauce.

Notes

Cook dumplings, in batches, in a large saucepan of boiling water for about 5 minutes or until filling is cooked. Remove dumplings from the water with a slotted spoon.

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