Name: Prawn dumplings
Cook time: 50 min
Total time: 50 min
Ingredients: 1 kilogram uncooked prawns; 1/4 cup (50g) bamboo shoots, chopped finely; 1 tablespoon finely chopped fresh chives; 2 teaspoon sesame oil; 2 teaspoon cornflour; 24 gow gee wrappers

Ingredients

1 kilogram uncooked prawns

1/4 cup (50g) bamboo shoots, chopped finely

1 tablespoon finely chopped fresh chives

2 teaspoon sesame oil

2 teaspoon cornflour

24 gow gee wrappers

Method

1.Shell and devein prawns; chop finely. Combine prawns in large bowl with bamboo shoots, chives, oil and cornflour. Blend or process half of the prawn mixture until just smooth. Return to large bowl with remaining prawn mixture; stir to combine.

2.Place one wrapper on your hand; place one heaped teaspoon of the prawn mixture into centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving top open. Press base of wrapper on bench to flatten. Repeat with remaining wrappers and prawn mixture.

3.Place dumplings, without touching, in lightly oiled steamer; steam, in batches, over large saucepan of boiling water 10 minutes.

4.Serve hot with light soy sauce.

Uncooked dumplings can be prepared up to 4 hours ahead. Cover; refrigerate until required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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