CTSSPF_TB_-242

Link to Global TV Segment:

http://globalnews.ca/news/1324113/recipe-southeast-asian-inspired-spot-prawn-dumplings/

INGREDIENTS

Dumpling Filling

  • 500 g live spot prawns
  • 10 g ginger, minced
  • 10 g garlic, minced
  • 45 mL coconut milk
  • .5 pieces Thai chilli
  • 20 g palm sugar
  • 45 mL fish sauce
  • 5 g cornstarch
  • 10 g cilantro, minced
  • 10 g green onion, minced
  • 1/4 lime, zest and juice
  • salt and pepper (to taste)

Dough

  • 110 g wheat starch
  • 25 g tapioca flour
  • 180 mL water
  • 10 mL vegetable oil
  • 5 g salt

Sweet & Spicy Dipping Sauce

  • 15 ml fish sauce
  • 15 ml lime juice
  • 1 thai chilli
  • 10 gm palm sugar

METHOD

Dumpling Filling
Mix coconut milk and palm sugar until sugar has dissolved, set aside. Remove heads from spot prawns and peel off shells, use heads and shells for another use. Puree 1/4 of prawns in a food processor to make a paste, put in a mixing bowl. Roughly chop the remaining prawns and put in the mixing bowl. Add the remaining ingredients to the prawns and mix thoroughly, adjust seasoning to taste. Keep mix in the refrigerator while you prepare the dough.

Dough
Bring water to a boil. Mix dry ingredients in a bowl. Add boiled water and oil to dry ingredients and mix until a dough forms. Knead until smooth.
*dough can be kept overnight in the refrigerator, be sure to wrap well in plastic wrap
*can also be mixed in a mixer with a hook attachment

Sweet & Spicy Dipping Sauce
Combine in a small mixing bowl and adjust ingredients to your desired level of salt/spice/sour/sweet.

Dumpling Assembly
Divide dough in half, set half aside. Roll dough into a log about 3cm in diameter. Cut dough into 10 even pieces (approx 15 g per piece). Keep dough pieces in saran while you make each dumpling. Press each dough disc flat with a tortilla press lined with plastic.
*can be rolled with a small rolling pin/dowel to approximately 6 cm in diameter
Put about 1 Tbs filling (20 gm) in the centre of each dumpling
Fold round in half press to seal

Dumplings can now be deep fried or steamed

  • Deep fry: heat oil to 375F, fry until golden brown and cooked through
  • Steaming: Prepare a bamboo steamer, lined with parchment or a cabbage leaf.  Bring water to boil, put steamer on the pot and steam over medium heat for approximately 7-8 minutes, or until dumplings are cooked through.

Serve with the dipping sauce or a squeeze of lime juice, and garnish with cilantro

**Store bought dumpling wrappers can be used if you do not want to make your own dough.