Prawn and Ginger Dumplings

I grew up near a suburb of Melbourne called Springvale, where there is a large Vietnamese population, so I grew up eating a lot of Asian food.  My mother taught me bad habits growing up and I love dumplings!  Especially Prawn Dumplings! 

Here is my version of homemade Prawn and Ginger Dumplings, so easy to make and if you use fresh prawns you can freeze the excess for later.

500 gm fresh or frozen raw prawn meat

2 spring onions, chopped

1/4 teaspoon ginger grated or paste

1/4 clove garlic grated 

1/4 teaspoon soy sauce

1 packet wanton skins, fresh

small bowl of cold water

Chop, grate etc your garlic, onions, ginger.

Prawns must be defrosted if frozen.

Cut a circle of baking paper to put in the base of your steamer so your dumplings don't stick.

When you fold it into this shape cut little triangle out.

Yes we are making christmas angels.... hehehe no this just allows the steam through.

Stick your prawns in the food processor and give them a couple of quick pulses to chop them up.

Stick in your garlic, onions and ginger and a 1/2 teaspoon of soy sauce and blitz to an almost paste.

Lay out your wonton skins in a production line.

Filling.

Stick a teaspoon of the filling on the wonton and indeed all of the ones you have laid out.  With your finger dip it in the water you put in a bowl and brush it around the outside edges of the wonton skin. This is your sticky stuff with the cornflour on the wonton it will help the edge to stick together.

Fold in half and stick the corners together.

Fold the other two corners up to form your shape and press all the edges together to seal them.

Set the on a baking sheet as you go.  Here if you used fresh prawns you can stick your baking tray in the freezer for 2 hours to freeze them then stick them in a zip loc bag.

If cooking stick them in your steamer over simmering water and cook for 20 minutes.

Serve straight away with dipping sauce of your choice or just plain soy sauce.

MINE!!   Get your own!