Prawn and crab dumplings with bok choy
( SERVES 4 )
Photo by Tamara West
Hospobaby’s favourite dish at yum cha has always been the steamed dumplings. She loves trying the different fillings with Zoya sauce (soya sauce) and I always have a bag of frozen dumplings in our freezer for nights when I am too tired to cook. Once these dumplings have been stuffed you can store them in the freezer and cook them as required.
|200 g||Raw prawns, finely chopped|
|25 g||Fresh coriander, chopped|
|1 piece||Fresh ginger, thumb-sized, grated|
|1 serving||Light soy sauce, to season|
|1 Tbsp||Sesame oil|
|1 packet||Dumpling wrappers|
|1 bag||Baby bok choy|
|1 serving||Olive oil|
|8 large||Tiger prawns, shelled and deveined|
|1 serving||Tamari sauce|
- Bring a large pot of salted water to boil.
- In a mixing bowl combine the crab meat, prawn meat, coriander and ginger. Season with light soy and sesame oil.
- Fill a small bowl with water to dip a pastry brush or your fingers. Place a small amount of the crab and prawn mix in the centre of each dumpling wrapper. Dip either a pastry brush or a finger in water and brush the edges of the dumpling wrapper.
- Fold each wrapper in half and crease the openings to form crescent shapes.
- Drop the dumplings into the pot of boiling water and cook for 4-5 minutes or until the dumplings swim up to the top. Remove cooked dumplings using a slotted spoon and place on a serving platter.
- Cut the baby bok choy in half vertically, trim any woody bits and rinse under running water to get rid of any mud.
- Drop the bok choy into the boiling water and cook for 2 minutes or until tender.
- Heat a tablespoon of olive oil in a frying pan and sear the prawns on both sides until cooked. Season with a pinch of salt. Serve the dumplings and bok choy topped with the prawns and a drizzle of tamari.
Dumpling wrappers can be found in most Asian grocers and some fruit and vege shops. You can freeze any unused wrappers.