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Prawn and shiitake mushroom dumplings
Prawn and shiitake mushroom dumplings
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Prep Time:
85 minutes
Cook Time:
8 minutes
Total Time:
93 minutes
Ingredients:
  • 4 long red chillies, thinly sliced widthways
  • 65g salt
  • 145g chinese wheat flour
  • 20.00 ml lard
  • 160ml water
  • 12 (about 500g) green king prawns, peeled, deveined
  • 1.25 gm cornflour
  • 47.25 gm soy sauce
  • 1 tsp shaoxing wine
  • 3/4 tsp finely grated ginger
  • 50g (1/2 cup) shiitake mushrooms
  • 40.00 ml black vinegar
Instructions:
  • Mix together the chillies and salt in a small bowl. Cover it with plastic wrap and let it sit in a cool place for one week as per the note.
  • In a medium bowl, place the flour. In a small saucepan over medium heat, combine lard and water and bring to a boil. Pour the lard mixture over the flour. Stir with a spoon until the liquid is incorporated. Transfer the dough onto a clean work surface. Once it's cool enough to handle, knead until a smooth dough forms. Roll the dough into a log, wrap in plastic wrap, and set aside for later use.
  • In a food processor, blend prawns until a coarse paste forms. Transfer to a bowl. Combine prawn mixture with cornflour, 1 teaspoon soy sauce, shaoxing wine, and ginger. Gently fold in thinly sliced shiitake mushrooms.
  • Slice the dough log into 14 equal discs. Roll out each disc to a 9cm round, then use an 8.5cm pastry cutter to create a perfect round shape. Cover the unused dough with plastic wrap to keep it fresh. Repeat the process with the remaining discs, keeping them covered until ready to use.
  • Take one pastry disc and spoon a tablespoon of prawn mixture in the center. Gently pinch and pleat the edges to create a decorative border and encase the filling. Use your hands to secure the pastry and filling. Repeat with the rest of the dough and filling.
  • Add the dumplings to the bamboo steamer lined with baking paper. Steam them over simmering water in a wok for about 8 minutes until the pastry turns translucent and the prawn filling is fully cooked. Take the steamer off the heat and let it sit for 30 seconds before transferring the dumplings to a serving plate.
  • Rinse the chili under cold running water and squeeze out excess liquid. Mix the remaining soy sauce and black vinegar in a small bowl. Serve the dumplings with the dipping sauce and preserved chili on the side.

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