Prawn and crab dumplings with bok choy

Tamara West

Once these dumplings have been stuffed you can store them in the freezer and cook them as required.

Ingredients

200 g	Crabmeat (Main)
200 g	Raw prawns, finely chopped (Main)
25 g	Fresh coriander, chopped
1 piece	Fresh ginger, thumb-sized, grated
1 serving	Light soy sauce, to season
1 Tbsp	Sesame oil
1 packet	Dumpling wrappers (Main)
1 bag	Baby bok choy
1 serving	Olive oil
8 large	Tiger prawns, shelled and deveined (Main)
1 serving	Tamari sauce

Directions

1. Bring a large pot of salted water to boil.
2. In a mixing bowl combine the crab meat, prawn meat, coriander and ginger. Season with light soy and sesame oil.
3. Fill a small bowl with water to dip a pastry brush or your fingers. Place a small amount of the crab and prawn mix in the centre of each dumpling wrapper. Dip either a pastry brush or a finger in water and brush the edges of the dumpling wrapper.
4. Fold each wrapper in half and crease the openings to form crescent shapes.
5. Drop the dumplings into the pot of boiling water and cook for 4-5 minutes or until the dumplings swim up to the top. Remove cooked dumplings using a slotted spoon and place on a serving platter.
6. Cut the baby bok choy in half vertically, trim any woody bits and rinse under running water to get rid of any mud.
7. Drop the bok choy into the boiling water and cook for 2 minutes or until tender.
8. Heat a tablespoon of olive oil in a frying pan and sear the prawns on both sides until cooked. Season with a pinch of salt. Serve the dumplings and bok choy topped with the prawns and a drizzle of tamari.

Pantry notes

Dumpling wrappers can be found in most Asian grocers and some fruit and vege shops. You can freeze any unused wrappers.