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Liv Tyler's prawn dumplings
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Total Time: 1 hour 30 minutes
Impress Liv and her dumpling-loving kids with this easy Asian-inspired recipe. Prepare dumplings ahead of time for a stress-free meal that will have everyone eagerly waiting at the table.
Ingredients:
300 g raw peeled king or tiger prawns deveined, from sustainable sources
1 x 140 g tin of water chestnuts
5 cm piece of fresh ginger
6spring onions
1 large free-range egg
¼ teaspoonground white pepper
1teaspoonShaoxing wine
sesame oil
vegetable oil
250 g dumpling flour plus extra for dusting and cooking
black rice vinegar
chilli oil
sweet chilli sauce
low-salt soy sauce
Instructions:
For the dough, combine flour and gradually mix in 120ml of warm water until a ball forms. Knead on a flour-dusted surface for 5 minutes, then wrap in clingfilm and let it rest for 30 minutes. For the filling, chop two-thirds of the prawns into cubes and finely chop the rest. Chop water chestnuts, ginger, and spring onions finely. Combine all in a bowl and add egg, sea salt, white pepper, Shaoxing rice wine, and sesame oil. Mix well. Divide the dough, roll out a portion into a 40cm long sausage, then cut into small rounds. Flatten each round, add filling, seal, and shape into dumplings. Fry dumplings until golden, then add a mixture of flour and water to simmer. Once a pancake forms, flip and cook until golden. Serve with a dipping sauce. Enjoy as part of a dim sum selection.