Spot Prawns are back in season so why not treat yourself to some Spot Prawn Dumplings?! These succulent dumplings are sweet and a bit spicy with the addition of chili oil. If you do not have access to spot prawns, you can also substitute them with tiger shrimp as well!
Servings: 24 pieces
Prep Time: 50 minutes | Cook Time: 5 minutes | Total Time: 55 minutes
- 1 pound spot prawn tails, shells removed
- 2 scallions, finely chopped (1 for the dumplings, 1 for garnish)
- 1/3 cup water chestnuts, finely chopped
- 1 teaspoon fresh cilantro, finely chopped
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon ground white pepper
- 1 package round dumpling wrappers
- 1 tablespoon cornstarch
- 1/2 cup water
- Chili oil for garnish, optional
Add the chopped scallions, water chestnuts, and cilantro to a mixing bowl along with the soy sauce, sesame oil and white pepper. Mix to combine and set aside.
Use a sharp knife to dice the spot prawns into 1/2 cm-sized pieces. Place 1/3 of the cut spot prawns into the mixing bowl and continue chopping the rest of the spot prawn pieces until it turns into a fine paste. Add the paste to the mixing bowl and mix all the ingredients to combine. Set aside.
Next, mix the cornstarch and 1/2 cup of water in a small bowl to combine. This cornstarch slurry will be used to seal the dumplings when wrapping them.
To wrap the dumplings, take a dumpling wrapper and set it down on a cutting board. Dip your index finger into the cornstarch slurry and spread it along the outside boarder of the dumpling wrapper.
Place 1 teaspoon of the spot prawn filling into the centre of the dumpling wrapper. Pick up the dumpling wrapper and filling and fold it in half, making sure that the edges of the dumpling wrapper are lined up but are not touching. Pleat the dumpling by starting on the left side, folding the top part of the dumpling wrapper over itself using your right thumb and index finger, and sealing it by pinching it with your left thumb and index finger.
Continue to work across the dumpling wrapper edge creating pleats as you go. If this is too complex, just simply fold the dumpling wrapper over itself and pressing the edges together to seal it– just try to remove as much air from the inside as possible. Once you have your first dumpling done, set it aside on a plate and continue the process for the rest of the dumplings.
To cook the dumplings, bring a large pot of water to a rolling boil. Add 10-12 dumplings to the pot, reduce the heat to medium, and stir to make sure that they do not stick together or to the bottom of the pot. Cook the dumplings for 4-5 minutes. You will know they are done when the filling turns more orange in colour and is firm to the touch. The dumpling wrapper will be soft as well.
Remove the dumplings from the pot and place on a serving plate. Drizzle with chili oil, or soy sauce, or a combination of both. Garnish with some extra chopped scallions and serve immediately!
Pro Tip: You can make these dumplings and freeze them before cooking them. Simply line them up so that they are not touching on a parchment-lined baking sheet and freeze. Once frozen solid, place them in a freezer storage bag and use them whenever you want! Cooking the dumplings from frozen will take only 5-6 minutes.