Tassal Aussie Tiger Prawn and Chive Dumplings (Abundance)

METHOD

Step 1

Finely chop the prawns by hand or pulse briefly in a food processor until coarsely minced (avoid a paste).

Step 2

Transfer to a bowl and add the chives, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper and cornflour. Mix well until the filling is sticky and well combined.

Step 3

Lay a dumpling wrapper flat in the palm of your hand. Place 1 tablespoon of filling in the centre.

Step 4

Lightly brush the edge with water, fold and pleat to seal. Repeat with remaining wrappers and filling, keeping dumplings covered with a clean tea towel.

Step 5

Bring a large pot of water to a gentle boil. Add dumplings in batches and cook for 3–4 minutes, or until they float and the wrappers are tender. Remove with a slotted spoon and drain well.

Step 6

Optional pan-fry: Heat oil in a non-stick pan over medium heat. Add boiled dumplings and cook for 1–2 minutes until the bases are golden and crisp.

Step 7

Combine soy sauce, rice vinegar, sesame oil and chilli in a small bowl. Stir to combine.

Step 8

Arrange dumplings on a platter and serve hot with dipping sauce on the side.

INGREDIENTS

• 400 g Tassal Fresh Aussie Tiger prawns, peeled & deveined
• 1 cup Chinese garlic chives, finely chopped
• 2 cloves garlic, finely grated
• 1 tbsp ginger, finely grated
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• ½ tsp white pepper
• 1 tsp cornflour

Wrapping & Cooking:

• 30 round dumpling wrappers
• Small bowl of water (for sealing)
• 1 tbsp vegetable oil (for pan-frying, optional)

Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ½ tsp chilli flakes or sliced fresh chilli (optional)