Name: Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 10 green prawns, peeled, deveined and diced (about 150gm prawn meat); 1 tbsp coarsely chopped coriander; 1 tbsp thinly sliced spring onions; 1 tsp finely diced ginger; 1 tsp organic tamari; ½ tsp white sugar; ½ tsp sesame oil; 16 fresh dumpling wrappers, such as gow gee wrappers; 2 tbsp sea blite leaves (see note); Tamari and chilli dressing; 2 tsp dried chilli flakes; 125 ml (½ cup) vegetable oil; 2 tbsp organic tamari; 1 tbsp organic brown rice vinegar; 2 tsp organic cane or raw sugar; Pinch of roasted and coarsely crushed Sichuan peppercorns

Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

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Serves 4

Prep

25M

Cook

Total

30M

“This dish relies on the freshest Australian prawns to create mouth-watering dumplings,” says Kylie Kwong. “The dressing is a delicious combination of smoky, sweet, sour, spicy and salty flavours.”

Ingredients

10 green prawns, peeled, deveined and diced (about 150gm prawn meat)

1 tbsp coarsely chopped coriander

1 tbsp thinly sliced spring onions

1 tsp finely diced ginger

1 tsp organic tamari

½ tsp white sugar

½ tsp sesame oil

16 fresh dumpling wrappers, such as gow gee wrappers

2 tbsp sea blite leaves (see note)

Tamari and chilli dressing

2 tsp dried chilli flakes

125 ml (½ cup) vegetable oil

2 tbsp organic tamari

1 tbsp organic brown rice vinegar

2 tsp organic cane or raw sugar

Pinch of roasted and coarsely crushed Sichuan peppercorns

Method

1.Combine ingredients (except wrappers and sea blite) in a bowl, cover and refrigerate until needed.

2.For tamari and chilli dressing, add chilli flakes to a heatproof bowl. Heat oil in a small saucepan over high heat until surface is shimmering. Carefully pour hot oil over chilli (be careful, hot oil will spit), stir to combine and leave to cool (30 minutes). Strain oil through a fine sieve into a bowl (reserve chilli flakes for another time). Add tamari, vinegar, sugar, Sichuan pepper 2 tbsp water and a pinch of salt and whisk to combine.

3.Working with a wrapper at a time, place a rounded teaspoon of filling in the centre, dip a finger in water and dampen the edges, then gently lift one side of wrapper and fold wrapper in half over the filling creating a half-moon shape. Lightly press along edges to seal. Place dumpling on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.

4.Bring a large saucepan of water to the boil. Carefully add dumplings and boil until cooked and translucent (2½ minutes; to test if dumplings are ready, remove one and cut into it with a sharp knife to check that the filling is hot). Remove dumplings with a slotted spoon and drain.

5.Arrange dumplings on a platter, whisk tamari and chilli dressing well, then drizzle over dumplings to taste (extra dressing will keep refrigerated for 2 weeks), top with sea blite and serve immediately.