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Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

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Prawn and chicken pot-sticker dumplings


"This filling for prawn and chicken dumplings can also be used for boiled dumplings," says McConnell.

You'll need

20 wonton skins (white Shanghai wrappers) 1½ tsp cornflour 2 tbsp grapeseed oil To serve: Chinese brown rice vinegar   Dumpling filling 750 gm whole uncooked Australian prawns, peeled, cleaned and deveined (about 400gm prawn meat) 100 gm minced chicken, seasoned with ½ tsp light soy sauce 10 gm garlic chives, chopped ¾ tsp sesame oil ¼ tsp caster sugar Good pinch of ground white pepper

Method

  • 01
  • For dumpling filling, coarsely dice 100gm prawns and refrigerate. Flatten remainder by hitting each prawn with the side of a cleaver, then chop into a fine mince and combine in a bowl with ¾ tsp salt. Mix well. Holding the prawn mix in your palm, throw from a height into a large bowl. Repeat about 30 times until the mince binds and feels elastic. This creates a nice texture to the filling. Transfer to an electric mixer fitted with a paddle attachment, add remaining ingredients and mix on medium speed until combined (1 minute). Add reserved diced prawns and stir to combined well and evenly. Test seasoning by frying a little of the filling in a non-stick frying pan and adjust seasoning if necessary.
  • 02
  • Spoon 2 tsp of mixture onto the centre of each wonton wrapper, ensuring there are diced prawn pieces in each. Brush the edges with a little water and fold the wrappers to enclose, pleating the edge with your fingertips. Stand the dumplings upright on a plate lined with baking paper and refrigerate while working with the remainder.
  • 03
  • Whisk half the cornflour into 185ml water and heat half the grapeseed oil in a non-stick medium frying pan. Arrange half the dumplings in a circle in the centre of the pan and cook over medium-high heat until golden (3-4 minutes). Then pour cornstarch slurry over the dumplings, quickly cover with a lid and cook for 4 minutes. Uncover and cook until the liquid has evaporated and dumplings have formed a thin golden crust (2-4 minutes). When ready, place a plate over the pan, invert quickly and serve with a bowl of Chinese brown rice vinegar diluted with a splash of water to taste. Repeat with remaining dumplings and cornstarch slurry.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2012 Wittmann “Estate” Riesling, Rheinhessen, Germany. This is the powerful side of German riesling – impact and texture balanced by pure and precise acidity.

Featured in

Apr 2014

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