I went to source wonton wrappers from the local Asian supermarket - only to find 300 in the packet! Plenty of meals in that lot, so keep them in the freezer ready for next time. When the pastry is pre-made making dumplings is so quick and simple. A bamboo steamer is a handy piece of kitchen equipment you will find at most Asian stores. Line it with baking paper and make a generous amount of holes in the paper to let the steam through and ensure the dumplings don't stick. Makes 20.
Ingredients
| 300 g | Raw prawns (Main) |
| 2 | Spring onions, chopped small |
| 1 Tbsp | Fresh ginger, grated |
| 1 tsp | Sesame oil |
| 1 tsp | Soy sauce, plus extra for dipping |
| 1 Tbsp | Cornflour |
| ¼ cup | Fresh coriander, chopped |
| 20 | Wonton wrappers |
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Directions
- Chop the prawns into thirds and place in a bowl. Add the spring onions, ginger, sesame oil, soy, cornflour and coriander. Mix to combine well.
- Take 1 wrapper at a time, damp down the edges, then place 1 teaspoon of filling into the middle. Pull the edges together and squeeze tight.
- Repeat with the remaining wrappers. Refrigerate on plastic wrap for up to 1 hour.
- Place a steamer over a pot of simmering water. Place the wontons into the steam and cover tightly. Steam for 8-10 minutes. Depending on the size of your steamer you may need to do this in two batches.
- Serve hot with soy sauce.
