Steamed Prawn Dumplings With Black Vinegar Sauce recipe

Steamed Prawn Dumplings With Black Vinegar Sauce

250	g	green prawn meat
250	g	chicken mince
4	large	spring onions; thinly sliced
2	Tbs	grated ginger
3	tsp	sesame oil
3	Tbs	soy sauce
¼	tsp	sugar
1	tsp	cornflour
30		egg wonton wrappers
For black vinegar sauce:
½	cup	Chinese black (Chinkiang) vinegar
2	Tbs	peanut oil
¼	cup	chopped fresh coriander
1		red chilli; deseeded, finely chopped
1	Tbs	grated ginger
1	tsp	soy sauce

Steamed Prawn Dumplings With Black Vinegar Sauce recipe image

1	Place prawns, chicken, spring onion, ginger, sesame oil, soy, sugar and cornflour in a food processor. Pulse until mixture comes together. Place 1 teaspoon of filling in the centre of each wonton wrapper, brush edges with a little water, then fold over into a triangle, pressing edges together to form a dumpling. Lay dumplings in a single layer on baking paper as you work. Line a steamer with baking paper and place over a pan of boiling water. Steam dumplings, in batches, for 5 minutes or until filling is cooked and wrappers tender.
2	For the black vinegar sauce, place all the ingredients in a jar and shake well.
3	Serve the hot dumplings drizzled with the black vinegar sauce.

Servings: 30

Recipe Type: Asian, Seafood

Tips

Wonton wrappers are from Asian food shops and selected supermarkets. Black vinegar is from Asian food shops.

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