Prawn and shiitake steamed dumplings
6
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Shitake mushrooms add a rich smoky flavour, plus they are packed with vitamins and minerals.
Ingredients
Dried shiitake mushrooms
2 individual
Raw peeled prawns
225 g, (bought peeled), deveined, finely chopped
Fresh ginger
2 tsp
Green shallot(s)
3 individual, thinly sliced, plus extra
Chinese rice wine
2 tsp, (shaoxing)
Sesame oil
1 tsp
Caster sugar
1 tsp
Wonton wrapper(s)
240 g, (24 x 10g wrappers)
Fresh red chilli
1 whole, deseeded, finely chopped
Reduced salt soy sauce
1½ tbs
Rice wine vinegar
3 tsp
Instructions
1
Place mushroom in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water and stand for 10 minutes. Drain. Remove stems. Finely chop.
2
Place mushroom, mince, prawn, ginger, shallot, Chinese rice wine, sesame oil and ½ teaspoon sugar in a medium bowl. Season with salt and stir to combine.
3
Place wrappers on a clean surface and cover with a clean, damp tea towel. Working with one at a time, place 2 teaspoons mince filling in centre of each wrapper. Using a pastry brush, brush edges of wrapper with a little water. Fold in half, then fold corners towards the centre.
4
Place dumplings in a steamer basket lined with baking paper. Steam, covered, in batches, over simmering water for 6-7 minutes or until cooked through.
5
Meanwhile, combine chilli, soy sauce, vinegar and remaining sugar in a small bowl. Serve dumplings with dipping sauce.
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