Description
These little dumplings are one of those things that feel fancy but really aren’t once you get going. The filling is fresh and simple, and honestly, shaping them gets easier after the first few slightly wonky ones.
Ingredients
Units
Scale
- 250 g prawns, finely chopped (raw, peeled, deveined)
- 2 shallots, finely sliced
- 1 tbsp oil
- 1 tbsp rice wine
- 1/4 tsp ground white pepper
- salt to taste
- A few sprigs of coriander, finely chopped
- 16 ready-made dim sum wrappers
- water, for sealing
Instructions
- Heat 1 tbsp oil in a pan over medium heat.
- Add the 2 finely sliced shallots and sauté for about 2 to 3 minutes until soft and lightly fragrant, not browned.
- Add the 250 g finely chopped prawns, 1 tbsp rice wine, 1/4 tsp ground white pepper, and salt to taste. Stir and cook quickly for about 2 to 3 minutes until the prawns just turn opaque. Don’t overcook here or the filling can go a bit rubbery later.
- Remove from the heat and stir in the chopped coriander.
- Let the mixture cool completely. It should be cool to the touch before assembling, or the wrappers can tear.
- Lay out one dim sum wrapper. Lightly brush water along half the edge.
- Add a heaped tsp of the cooled prawn filling to the centre.
- Fold the wrapper over into a half circle, pressing to seal.
- Create 2 small pleats along the back edge if you like that classic look, but don’t stress if they’re uneven.
- Gently curl the sealed edges inward slightly to give that dim sum shape.
- Repeat with the remaining wrappers and filling.
- Line a bamboo steamer with parchment or cabbage leaves so they don’t stick.
- Place the dumplings inside with a bit of space between them.
- Steam over boiling water for about 15 to 20 minutes, until the wrappers turn soft and slightly translucent and the filling is fully cooked.
- Serve warm. They’re best straight out of the steamer, maybe with soy sauce or chili oil on the side.
Notes
Created, prepared, tried, and tested by Preshana
