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Prawns Dumplings


Diced Prawns Dumplings


1/4 lbs. Pieces of pork fat
1 1/2 cups Boiling water
1/2lbs. White prawns, shelled de veined, and diced
1/4 tbsp. Coarse salt
1 tsp. Brown sugar
1 medium Egg white, beaten
1 1/2 tbsp. Tapioca flour
1 1/2 tsp. Oyster sauce
3/4 tbsp. Sesame oil
Pinch Freshly ground white pepper
1/4 cup Diced fresh water chestnut, peeled and chopped finely
1/4 cup White part scallion, finely sliced
2 tbsp Bamboo shoots diced finely

For the dough:

1 1/3 cups wheat starch
2/3 cup tapioca flour
1/4 tsp salt
1 cup and 3 tbsp boiling water
2 tbsp. sifted pork fat or peanut oil


How to prepare the filling:

Place the pork fat in the boiling water and boil until well cooked and translucent for at least 30 minutes.

Remove and place in a bowl, run cold water over on it, and allow to stand for few minutes and remove, dry with paper towels, and cut 2 tablespoons of fat into 1/8-inch dice.

Save set aside, put the shrimp in the electric mixer bowl and start mixing thoroughly after each ingredient, salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper.

Add the pork fat, water chestnuts, scallion, and bamboo shoots then combine evenly and through.

How to make the dough:

In the electric mixer bowl, place the wheat starch, tapioca flour and salt, start mixing and add the boiling water.

( This mixture can be done by hand in the same order, if you don't have electric mixer by pouring water with one hand, mixing with a wooden spoon with the other hand).

Add the lard and mix thoroughly, and if dough comes too dry just add 1 tsp. of boiling water.

Continue mixing until a ball of dough is formed and remove dough from the bowl, knead few times and divide into 4 equal portions.

Place each portion in a plastic bag to retain the moisture.

How to prepare the dumplings:

Oil the work surface before working on the dough, soak a paper towel in melted pork fat or peanut oil and repeatedly run a cleaver blade across the blade to remain oily.

Roll each portion of dough into a cylinder 8 inches long and 1-inch in diameter, cut into 1/2-inch pieces.

While working with one keep the rest of the dough covered with plastic.

Roll each one into a small ball and press down with your palm to flatten and with the broad side of the oiled cleaver, press the flatter to create a round form to 2 1/2 inches in diameter.

How to form the dumplings:

Place 11/2 teaspoons of the fillings in the center of each round and fold in half, forming a crescent.

Hold the dumpling securely in one hand, then begin to form pleats with the fingers of the other hand.

Continue to form small pleats until the dumplings is completely closed and sealed.

Press the top edge of the dumpling between your thumb and forefinger to seal tightly.

Tap the sealed edge lightly with your knuckle to give the dumpling the final shape.

Oil a steamer, place the formed dough dumplings into steamer, cover, and steam for 8 minutes.

Turn off the heat and serve warm.

Serve 8-10 people.

Simple tip:

( Mostly the same procedure to follow these instructions, if you want to prepare pork dumplings instead).



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Last modified: May 26, 2003