大象传媒

Prawn Dumplings听

The quantities for this are enough to make about 40 dumplings, you can add whatever fillings you like.
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300g cooked, peeled prawns (I use the value range)
3 spring onions, roughly chopped
finely grated fresh ginger (about a small finger鈥檚 worth)
finely grated clove of garlic
big pinch black pepper
1 tablespoon oyster sauce
1 tablespoon corn flour
1 handful finely chopped cooked cabbage (optional)
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Defrosted dumpling wrappers (buy from Asian supermarkets)
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For the dipping sauce:
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3 tablespoons light soy sauce
1 teaspoon runny honey
2 tablespoons cream sherry or mirin
1 teaspoon roasted sesame oil
sprinkling of sesame seeds
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1: Put all the ingredients for听 the filling into a food processor and pulse to roughly chop, you still want texture in there rather than a paste.
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2: Place a teaspoon of filling in the centre of a wrapper, dip your finger into cold water and run around the edge to moisten then fold the dumpling in half to look like a half moon. Squeeze the edges together then lightly fold to crimp as you would a pasty. As long as the edge is sealed it doesn鈥檛 matter how you do this bit.
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3: Heat a tablespoon of rapeseed oil in a non stick frying pan over a medium-high heat then add a few gyoza, do not overcrowd the pan, cook for a couple of minutes on each side until just turning golden brown then add 2 tablespoons of water and immediately cover with a tight fitting lid. Cook for a further minute then allow to sit off the heat for another minute whilst you make the dipping sauce.
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4: Make the dipping sauce simply by stirring everything together.
Repeat the process with the remaining filling and wrappers.