Prawn and crab dumplings with bok choy
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.