Prawn and Chinese Chive Dumplings

Makes: 10

Preparation time: 30 minutes, plus 20 minutes resting time

Cooking time: 10 minutes

You will need

For the dumpling skin (makes 10-12 skins):

75 g wheat starch

25 g tapioca starch

1-2 tsp vegetable oil

For the filling:

8 (140) g tiger prawns, deveined and shelled, tail off, chopped very finely

4 (30) g Chinese chives, very finely chopped

40 g tinned diced ready shredded bamboo shoots

1/2 tsp bouillon stock, powder

2 small pinches sugar

4 small pinches ground white pepper

1 tsp shaosing rice wine

1 tsp toasted sesame oil

2 tsp corn flour

To Serve:

1 medium carrot, thinly sliced at an angle

Chilli, ginger and garlic dipping sauce, (shop bought)

hot chilli sauce

1 tsp soy sauce

Method

1. For the skins: Mix the wheat starch and tapioca starch in a bowl. Add 2 pinches of salt and mix well. 
2. Stir in 60ml boiling water, then add the vegetable oil and start to combine together with your fingers into a dough. Add more boiling water – no more than 1 tbsp – if the dough is too dry. 
3. Shape and knead the dough and cover with cling film and let it rest for 20 minutes. 
4. For the filling: combine all the ingredients together, add 2 pinches of salt and mix well with your hands. Set aside. 
5. To assemble and cook dumplings: take a piece of dough and roll it out into a sausage shape. Cut one small piece of the dough and roll it into a round ball, then flatten it onto a wooden board. Lightly oil a cleaver or knife and use it to flatten the dough into a thin dumpling skin – you can use the knife to peel the dough off the board, taking care not to break it. 
6. Place flattened dumpling skin in the palm of your hand, and place a heaped tsp of the filling in the middle. Fold skin into a half moon shape, pressing the edges of dumpling together and making small pleats as you do it to seal the dumpling. 
7. Sit the dumplings on the carrot slices in a bamboo steamer, cover with the lid and place over a small wok or pan of boiling water. Steam on high heat for 8 minutes.
8. Serve in bamboo steamer with dipping sauces on the side. To serve, arrange the cabbage rolls in a shallow bowl, spoon over the broth and garnish with the bean sprouts.

Source: http://uktv.co.uk/

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