Prawn Dumplings

Makes 20 dumplings

INGREDIENTS

600g uncooked prawns – shells removed, deveined and finely chopped
2 tbsp. finely diced water chestnuts
2 spring onions, finely sliced and white section only
1 tsp. minced or finely grated ginger
1 tbsp. finely chopped fresh coriander
1 tbsp. oyster sauce
1 tbsp. vegetable oil
1 tsp. table sea salt
20 gow gee or wonton wrappers

METHOD

Combine prawns, water chestnuts, spring onion, ginger, coriander, oyster sauce, oil and salt in a bowl.

Place a dumpling wrapper on the suitably sized Davis & Waddell Dumpling Maker and brush the edges with water.

Gently dollop one heaped teaspoon of the prawn mixture into the middle of wrapper.

Firmly close Dumpling Maker to seal. Repeat with the remaining dumpling wrappers and prawn mixture.

To cook, line the base of a Davis & Waddell Bamboo Steamer with a steamer liner or piece of baking paper cut to size. Add half the dumplings to the steamer, ensuring that they do not touch. Cover with lid and place over a large wok or other pan of simmering water, ensuring the water dies not directly touch steamer.

Steam, topping up the saucepan with boiling water occasionally, for 16–18 minutes or thoroughly cooked through.

Gently remove from the steamer using soft silicone tongs or a spoon, and keep warm until ready to sesrve. Cook remaining dumplings.

Serve with soy sauce.