• Heleri Rande

Chicken and Prawn Dumpling with Chilli Vinegar by Emma Hanley

Dumpling Filling: 250g chicken mince 250g prawns 25g garlic chives 25g soy sauce (healthy boy soy) 2g white pepper 5g salt 5g sesame oil Method: Combine chicken mince, chopped prawns, garlic chives all together in a bowl and mix well. Season with soy, sesame oil, white pepper and salt. Place a teaspoon amount of filling in the center of a wonton wrapper and wet around the edges. Next fold into a triangle with no air bubbles. Push the bottom of the dumping mix up, bringing the 2 edges together and sealing the tips with water. Spiced Water: 4g coriander seeds 4g star anise 4g cassia bark 67g white sugar 334ml water Method: Toast spices off in a dry pan for 3-5 minutes and then place in a pot of 334ml of water. Bring to the boil, add suger, then turn of heat and steep for 2 hours. Finally strain. Chilli Vinegar: 334ml spiced water 234ml soy sauce (healthy boy soy) 184ml black chinese vinegar Method: Whisk all together Garnish: crispy chilli (hang overnight) spring onion rounds 30-40ml chilli vinegar per 6 dumplings Cook time: 4 minutes or 6 minutes from frozen

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