Ginger Jar Food
Monday, March 29th, 2010
Prawn & chive dumplings
These poached little dumplings filled with prawn & chive make an excellent starter for a grand Chinese meal. They are delicately flavoured, which contrasts well against some of the more robust flavours of the Orient. Make a little ginger and vinegar dipping sauce to go with them and you’ll be in heaven.
Time to table: 20 mins
Makes 20 dumplings
20 dumpling wrappers from an Asian supermarket, or you can attempt your own with Chinese Jiaozi dough
300g raw, peeled prawns, with digestive tract removed
10g chives, finely chopped
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
The juice of 1 lime
Ginger dipping sauce:
A 2 inch chunk of fresh ginger, peeled then julienned or finely chopped
1 tablespoon light soy sauce
2 tablespoons rice wine or dry sherry
1 teaspoon sesame oil
- Mix all the dipping sauce ingredients together in a small saucepan and heat gently for a few mins, then set to one side.
- Place all the filling ingredients in the bowl of a small food processor making sure you have pre-chopped your chives, then whizz until combined.
- Lay the dumpling wrappers out on a clean, very dry surface. Place a ball of filling in the centre of each one then, with a pastry brush, brush some water around the edge. Fold the wrapper over to form a half moon, making sure you push all the air out as you go. Press down firmly where the 2 edges meet to seal.
- Poach the dumplings in a large pan of simmering water for 3 – 4 mins, drain well and then serve with the dipping sauce while still piping hot.
ENJOY! Ginger Jar x
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