Prawn Dumplings with Chinkiana Vinegar by Audra Morris

MAKES ABOUT 60

If I ever decide to open a restaurant, dumplings would feature prominently on the menu. There is something incredibly satisfying about making dumplings, and eating them is even more gratifying. So expect to find not just one dumpling recipe in this cookbook. 

• 60 wonton wrappers

filling

• 300 g (10.5 oz) raw prawn meat, finely chopped
• 100 g (3.5 oz) white or savoy cabbage, finely shredded
• 1 medium carrot, finely shredded
• 1 cup chopped English spinach
• 2 large cloves garlic, peeled, coarsely grated
• 20 g (0.7 oz) ginger, peeled, coarsely grated
• 2 large stalks spring onions, finely chopped
• 2 heaped tablespoons finely chopped fresh coriander leaves and stems
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon sesame oil
• 1 teaspoon freshly cracked white pepper
• 2 teaspoons tapioca flour or cornflour

dressing

• 2 tablespoons dark soy sauce
• 4 tablespoons Chinkiang black vinegar
• 2 tablespoons light soy sauce
• 2 tablespoons water
• 2 teaspoons sesame oil
• 2 teaspoons chilli oil
• 4 teaspoons raw sugar
• ¾ teaspoon freshly ground
• Szechuan pepper
• 1-2 large red chilli, finely diced
• 2 rounded tablespoons finely sliced coriander stems and roots
• 3-4 stalks spring onion, finely sliced

topping

• Black Bean XO Sauce (page 156) 
• 1-2 stalks spring onions, finely chopped 
• Crispy shallots

Microwave the shredded the cabbage for 1 minute, then squeeze out as much of the moisture as possible between your palms. Do the same for the carrot and English spinach.

Place all the ingredients for the filling in a large glass bowl and mix until well combined. I find it easiest to use a large fork to stir, followed by a spoon to finish off the mixing.  This will ensure you don’t compress and mush up the mixture too much.

For the dressing, mix all its ingredients in a glass jar. This can be made a few days in advance and stored in the fridge for up to a week or two.

To wrap a dumpling, place one teaspoon of the filling in the middle of a wonton wrapper. Dab the edges of half the wrapper with water, then fold the wrapper over the filling to make a triangle. Seal the dumpling by gently pressing outwards from the filling to the edges to ensure that there are no air pockets.

Hold the dumpling with the long side of the triangle away from you and bring the two sealed edges of the wrapper to the bottom. Secure by putting a tiny bit of water on one of the edges, overlap with the other, and pressing gently. Repeat with all the filling and wrappers.

Bring a medium to large saucepan of water to the boil. Poach the dumplings a bunch at a time, taking care not to overcrowd the saucepan. The dumplings will float when they are cooked. Remove with a slotted spoon and place in individual bowls or a large plate. Sprinkle over the black vinegar chilli dressing, a dollop of my Black Bean XO Sauce (page 156) and scatter with chopped spring onions and crispy shallots.

Recipe and images from Cook & Feast by Audra MOssir, published by Landmark Books