Prawn and chive dumplings

When it comes to the perfect dumpling, it's all about texture, it's all about flavour and it's all about balance - and to simplify this recipe you can use store brought wonton wrappers. The Chefs' Line

• serves

  2

• prep

  45 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 100 g wheat starch                                       
• 100 g tapioca starch                                         
• ½ tsp salt
• 300 ml boiling water
• 3 tbsp vegetable oil

Filling

• 1 bunch Chinese garlic chives, chopped into 3 cm pieces                     
• 400 g green prawns, peeled and deveined   
• 2 garlic cloves, finely chopped                                                               
• 1 cm piece peeled ginger, finely chopped 
• 1 tsp corn flour                                                                
• ½ egg white 
• 1 tbsp Shaoxing wine 
• ½ tsp salt                
• ½ tsp sugar                                                                  
• 1 tsp sesame oil     
• pinch of ground white pepper                                                             

Dipping sauce

• 2 small red chillies, chopped
• 2 long red chillies, chopped  
• 2 tbsp rice wine vinegar 
• 2 tbsp tomato sauce 
• 1 tbsp white sugar

Garlic and ginger oil 

• 100 ml vegetable oil 
• 2-3 cm piece ginger, peeled and finely julienned 
• 2 garlic cloves, finely chopped

Instructions

For the filling, place a small frying pan over medium heat. Add the chives and cook lightly until just wilted, then remove from the heat and set aside to cool.

Cut half the prawns into small pieces and finely chop the remaining half. Place in a large bowl, add all the remaining ingredients, including the wilted chives. Stir to combine well, then cover and refrigerate for 20 minutes.

Meanwhile, for the dough, combine the flours and salt in a mixing bowl. Make a well in the centre and pour in the boiling water. Using a wooden spoon, quickly mix until the dough comes together. Cover and set aside for 10 minutes. Add the oil and knead to make smooth a dough. Cover and rest for 5 minutes. Divide the dough into walnut-sized small balls, place on a tray and cover with a cloth to keep them from drying out.

For the dipping sauce, place all the ingredients in a blender and process until very smooth. Pour into a small dipping bowl.

For the garlic and ginger oil, pour the oil into a small saucepan place over high heat. Add the ginger and cook until golden, then stir through the garlic to infuse the flavours. Strain the oil, discard the ginger and garlic, then pour the oil into a dipping bowl.                

To assemble the dumplings, working one at a time, flatten a ball of dough, then use a small rolling pin to roll into a thin round wrapper about 1 mm-thick. Place a heaped teaspoon of filling on one side, fold over and press to seal well. Be careful not to overfill. Place on a tea towel lined tray and repeat with the remaining dough and filling.

When ready to serve, place a saucepan of water over medium heat and bring to the boil. Place a baking paper-lined bamboo steamer over the top of the pan, add the dumplings and steam for 5 - 7 minutes or until just cooked through. Serve hot with the dipping sauce and garlic oil.

Note:

• To simplify the recipe you can use store brought wonton wrappers.

This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more! 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.