500 grams (18 oz) green prawn meat chopped
1 tablespoon of coriander (cilantro) finely chopped
1 spring onion (scallion) finely chopped
1 tablespoon of cornstarch or potato flour
1 tablespoon of mushroom soy sauce
1 teaspoon of oyster sauce
1 teaspoon of caster (superfine) sugar
25 wonton wrappers
This is a great starter as part of an Asian banquet.
Spicy Soy Sauce
2 tablespoons of dark soy sauce
2 tablespoons of light soy sauce
2 tablespoons of water
1 tablespoon of chilli oil
Hints and Tips
Once dumplings are prepared you can keep them in the refrigerator for 24 hours but no longer as they will become too moist.
Replace prawn meat with pork mince or a combination of the both pork & prawn.
For the dumplings, place all ingredients (except wonton wrappers) in a bowl and mix thoroughly to combine.
Refrigerate for 1 hour (or longer if time permits) as this will allow flavours to develop.
Remove dumpling mixture from refrigerator and on a clean chopping board or work surface, place one wonton wrapper.
Add 2 teaspoons of the dumpling mixture to the middle of wrapper.
Brush edges of pastry with finger dipped in water (or pastry brush).
Fold one of the bottom corners over to meet the opposite corner giving dumpling a triangle shape.
Seal the dumpling with your fingertip to squeeze out excess air.
With the longest edge facing you, bring the left & right corners to meet, overlap slightly and bind together with a dab of water and pinch them together.
Place wontons on a surface or tray dusted with cornstarch or potato flour.
Fill a large pot with water and once boiling – add dumplings and cook for 4-5 minutes and serve immediately with Soy & Chilli Sauce.
For the Soy & Chilli sauce combine all ingredients in a small bowl and mix.