Saturday, January 24, 2009

Steamed prawn dumplings with black vinegar sauce

Makes 30

* 250g green prawn meat
* 250g chicken mince
* 4 spring onions, thinly sliced
* 2 tbs grated ginger
* 3 tsp each sesame oil and light soy sauce
* 1/4 tsp sugar
* 1 tsp cornflour
* 30 egg wonton wrappers (see note)
Black vinegar sauce
* 1/2 cup (125ml) Chinese black (Chinkiang) vinegar (see note)
* 2 tbs peanut oil
* 1/4 cup chopped coriander
* 1 long red chilli, deseeded, finely chopped
* 1 tbs grated ginger
* 1 tsp soy sauce

1. Place prawns, chicken, spring onion, ginger, sesame oil, soy, sugar and cornflour in a food processor. Pulse until mixture comes together. Place 1 teaspoon of filling in the centre of each wonton wrapper, brush edges with a little water, then fold over into a triangle, pressing edges together to form a dumpling. Lay dumplings in a single layer on baking paper as you work. Line a steamer with baking paper and place over a pan of boiling water. Steam dumplings, in batches, for 5 minutes or until filling is cooked and wrappers tender.
2. For the black vinegar sauce, place all the ingredients in a jar and shake well.
3. Serve the hot dumplings drizzled with the black vinegar sauce.

Notes & tips
* Wonton wrappers are from Asian food shops and selected supermarkets.

delicious. - Page 64
Recipe by Valli Little


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