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

INGREDIENTS

20 dumpling wrappers from an Asian supermarket, or you can attempt your own with Chinese Jiaozi dough

Filling:
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

METHOD

1. Mix all the dipping sauce ingredients together in a small saucepan and heat gently for a few mins, then set to one side.
2. 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.
3. 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.
4. 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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