Prawn Wonton Dumplings
Cook once and eat twice – or in this case three or four times. I love foods that you can make in bulk and then just keep in the freezer.
These prawn dumplings are one of my favourite freezer dishes. They are very easy to make and once you have the hang of folding the dumplings, they do not take that much time to put together. The dumplings freeze beautifully and only take about four minutes to cook from frozen.
Make a large batch and keep them in the freezer for about 3 – 6 months. Then next time you feel like having a lazy evening, just pop the dumplings in a steam basket, defrost some edamame beans and relax. These dumplings make a lovely starter or great little dish for a dim sum style meal. Or serve with stir fried vegetables and rice or vermicelli for a light and effortless dinner.
The flavour of these dumplings is very light and delicate. The crunch of the prawn contrasts wonderfully with the soft wonton skin.
12-04-14: I put fudginggoods comment into practice and added lime zest and a little chili – fabulous! It adds just a touch of zing!
(from the blog ‘Rasa Malaysia‘)
About 20 dumplings
340g fresh, peeled and deveined shrimps (medium to large)
zest of 1/2 lime
1/2 red chili
1 teaspoon egg white
1/2 teaspoon tapioca starch
1/2 teaspoon chicken or vegetable bouillon powder
1/4 teaspoon salt
1/4 teaspoon fish sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon oil
about 20 wonton skin
Make the filling.
- Rinse the prawns. Pat dry with paper towel. Cut each shrimp into small pieces.
- Chop chives.
- Zest lime, and chop chilli finely.
- Combine prawns, chives, zest chili and remaining marinade ingredients. Refrigerate for 30 minutes.
Make the wontons:
- Lay wonton skin on a flat and dry surface.
- Dab your index finger in a small dish with water. Trace around the skin.
- Add some filling to the center.
- Make three folds one side of the sheet.
- Now fold double into a half-moon shape.
- Press the two halves together.
Cook the dumplings:
- Either steam: Bring some water to the boil with a steamer basket. Steam the dumplings for about 3 minutes (or 4 if frozen).
- Or fry: Heat some oil in a pan. Fry the dumplings 2 minutes until golden. Add about 100ml water and immediately cover with a lid. Steam for about 3 minutes (or 4 if frozen).
- To freeze the dumplings, place them on a chopping board. Do not let them touch. Place in the freezer until frozen and then transfer to a freezer bag.
- soy sauce for dipping
- edamame (I buy mine frozen at the Asian supermarket)
- for a full meal serve with stir-fried vegetables and (fried) rice or vermicelli.
Tips & Variations
- the marinade can be replaced by a 1 1/2 soy sauce, 2 tsp rice vinegar and some (white) pepper
- with any leftover wonton skins you can make wonton cups to serve an appetizer salad or with filled yoghurt and fruits as desert
I love shrimp dumplings. I am totally irreverent with mine and add lime zest and chilli to the prawn mix.
Oh I love the idea of adding a little zing – I will try this next time! Thanks for the tip!
A beautiful & divine creation! 🙂 Yummm!
Aw, thank you!
I love dumplings! Can’t wait to give this a try 🙂
Give them a try – they are so easy to make! I always have some kicking around in the freezer – its such a great feeling to pop a few into a steambasket and have these amazing little bites on a plate within minutes 🙂
It’s really amazing
Thanks for the recipe, i would like to try it 🙂
Thank you for dropping by and leaving a comment