Orange flour

Shrimp, Chilli and Chive Dumplings

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When I was 15, my family and I moved to China and lived there for many years where I developed a love and appreciation for Chinese cuisine. I was enthralled by the array of delicious street food on every corner and every street. A huge bag of Chinese dumplings, or ‘jiaozi’ could be bought for less that £1 and made a great snack – once you have one, I assure you that you will keep going in for more! They are quite fiddly to make until you get the hang of things, but persevere!

Ingredients:

skins:

125g plain flour

50ml water

pinch salt

dumpling filling:

300g prawns (uncooked)

10 strands chive, chopped

1/4 red chilli pepper

1” knob fresh ginger

2tbsp rice wine vinegar

juice of 1/2 lime

1tbsp fish sauce/light soy sauce

splash dark soy sauce

pinch salt

ginger dipping sauce:

2” knob fresh ginger

1tbsp light soy sauce

2tbsp rice wine/dry sherry

1tsp sesame oil

 

Method:

for the dipping sauce:

- mix together all dipping sauce ingredients and gently heat for a few minutes in a small saucepan, then set aside

for the skins:

- combined all ingredients until they form a dough and form into a 2” log

for the filling:

- place all filling ingredients in a food processor and blitz until well combined

assembly:

- cut 1cm slices from the dough log and form into a ball between your palms

- the skins need to be rolled out individually – gently flatten each ball with your palm and then, using a small rolling pin, roll from the outside into the centre, turning the skin as you do so until it is 1mm thin, with the centre slightly thicker than the edge

- to fill, hold each skin in your palm and place a rounded tsp on the filling in the centre

- fold the skin gently in half and press the edges together firmly from the outer sides to the middle, making a crinkled effect

- place each dumpling onto a well floured surface before cooking

to cook:

- boil a pan of water and place the dumplings in once boiled

- simmer for 3-4 minutes until the skins turn slightle translucent, but still feel firm to the touch – be careful not to overcook or they will break open between your chopsticks when you eat them!

- serve piping hot with the dipping sauce

*these dumplings can also be pan fried – to do so, heat 1-2tbsp vegetable oil in a large skillet until smoking hot, then place the dumplings bottom side down in the pan for 1-2 minutes until golden brown – next add a splash of water and cover the skillet with a lid to allow the dumplings to steam for 3-4 minutes – uncover the lid to allow any excess water to evaporate before serving.

**if you wish to freeze your dumplings, spread out on a tray covered in greaseproof paper to freeze to avoid them sticking together – once frozen, you can put them all together in a bag or container. Freeze uncooked!

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This entry was posted on April 10, 2013 by in Asian, Dinner, Fish, Lunch, Snack, Starter and tagged , , , , , , , , , , , , , , .
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