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Prawn and ginger potsticker dumplings
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Golden crispy fried prawn dumplings, juicy and tender inside.
Ingredients:
  • 2 x 4cm pieces ginger, peeled
  • 175g Chinese cabbage (wong bok), finely shredded
  • 600g green prawns, peeled, deveined, minced
  • 2 spring onions, finely chopped
  • 21.00 gm light soy sauce
  • 24.40 gm oyster sauce
  • 1 tsp sesame oil
  • 275g packet gow gee pastries (wrappers)
  • 180ml (3/4 cup) Chinese red vinegar
  • 5.00 gm caster sugar
  • 36.40 gm peanut oil
  • 60ml (1/4 cup) Shaoxing cooking wine
  • 60ml water (mix with Shaoxing wine)
Instructions:
  • Grate 1 piece of ginger finely to get 1 1/2 teaspoons, then finely shred another piece. In a bowl, mix cabbage and 1 teaspoon sea salt, let sit for 30 minutes, then squeeze out excess water. Add prawns, onions, sauces, sesame oil, and the prepared ginger to the cabbage, and mix well.
  • Dampen the wrapper edges with water, add 2 level teaspoons of filling in the center, and fold the wrapper in half. Seal edges by pressing together, then pleat and place on a tray lined with plastic wrap. Repeat process with remaining wrappers and filling. Dumplings can be prepared up to 4 hours in advance and refrigerated.
  • Make a flavorful dipping sauce by mixing vinegar, caster sugar, and shredded ginger together before setting it aside.
  • In a large non-stick frying pan over medium-high heat, heat 1 tablespoon of peanut oil. Place half the dumplings, pleated-side up, in the pan and cook for 1-2 minutes until brown underneath. Transfer to a tray and repeat with the remaining oil and dumplings. Return the first batch to the pan and pour in the wine mixture. Cover and cook for 4-5 minutes until the liquid evaporates and the dumpling bases are crisp. Serve right away with the dipping sauce.

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