These better than takeout Chinese prawn dumplings, aka potstickers are so delicious you will not want to share them. Dumpling wrappers are filled with marinated minced prawns and steam-fried until brown and crispy at the bottom. The leftover prawn filling is then stir-fried and turned into a sticky glaze which is then poured onto the dumplings. Enjoy these dumplings as an appetiser, or as part of a selection dim sums. It is bound to be a winner.
I could eat dumplings everyday. They are so tasty with complex flavours, yet they are so light and healthy. The best dumplings I have ever eaten are from a restaurant in China town in London. My earliest memory of eating dumplings is at a Chinese restaurant in the capital of Mauritius, where my friend took me for lunch. It had the biggest selection of dumplings I have ever seen, and it was one of the best dumpling experiences I have ever had. Now that I do not have the luxury of enjoying these Chinese parcels in my favourite restaurant, I decided to make my own. They were a huge success!
Start with the prawn filling
Prawn dumplings have got to be my favourite, so I have used them in this recipe. The first thing is to rehydrate the mushrooms. Cover them with boiling water for a few minutes and set aside. Meanwhile prepare the prawns by deveining and mincing them. Season with salt and pepper, then add spring onions, leek, garlic, soy sauce, oyster sauce and sesame oil. These ingredients bring out the complexity of flavours that go so well with prawns. Once the mushrooms soften mince them and add to the mixture. The mushrooms will add a slightly smoky flavour, and a bit of texture to the dumplings.
The dumpling wrappers
Since I am time-conscious I use ready-made dumpling wrappers. You can get them from most Chinese stores, and I buy all my Chinese ingredients from Wing Yip Supermarket. They have everything I need, and I always do a big shop to stock up on sauces, wrappers, noodles, seasoning and fresh ingredients that I struggle to find in local supermarkets. Last time I visited the Chinese store I picked a packet of dumpling flour to makes wrappers from scratch. For now, lets work with the ready-made frozen wrappers. They are so easy to defrost. all you do is wrap them in a damp towel for about 15 minutes until they soften. Then peel the wrappers one at a time, ensuring you cover the rest as they dry and harden easily which makes them less malleable.
How to fold dumplings
Now this may seem a bit scary, however if you are making about 25 dumplings you will be a pro by the time you have folded your 25th dumpling. The main trick is to ensure the edges are tightly sealed so the filling does not leak. There are various ways to fold dumplings, but the one method I use most times is the ‘half-moon shape’. Place the filling in the middle of the wrapper and fold over starting from the middle. Seal by making with three pleats on each side and pressing all around the edges.
Steam-frying the dumplings
This is the most exciting part and my favourite way to eat dumplings – with a crispy bottom! You want the filling to be cooked through and the rest of the dumpling to be soft with a crispy base. And one clever way to achieve this is by steam-frying the dumplings! Start by heating a little oil in a frying pan and placing the dumplings flat side down. Fry for a few minutes until the base starts to brown slightly. Now pour in enough water so it covers a third of the dumplings, and cover with a lid. This will allow the dumplings to steam. Once all the water has evaporated take off the lid and let the oil do the cooking so the base crisp up. Turn off the heat when the base turns brown and crispy.
Now if you have leftover filling, make a sauce out of it for extra flavour. Fry the minced prawns in a little oil and add flavours of soy, sesame, wine and spring onions. Cook for a few seconds but do not let the juices evaporate. Once it is bubbling pour it onto the dumplings and add a good sprinkle of chopped spring onions and sesame seeds. This sauce will keep the dumplings moist and add extra flavour and texture.
If you make these prawn dumplings and really enjoy them, do leave a comment below as I really enjoy hearing what others say about the recipes that I share. If you have taken a photo of the dumplings you have made using the below recipe don’t forget to tag me on Instagram so I can see your chef d’oeuvre! Another dumpling recipe that you may want to try is the Niouk Yen which is one of my favourite Mauritian boulettes using chayote and prawns. They are super delicious and a winner!
Chinese Prawn Dumplings with Porcini Mushrooms
Super crispy steam-fried dumplings filled with prawns, mushrooms, leek and spring onions, flavoured with garlic, soy sauce and oyster sauce and topped with extra sauteed prawns.
- 160g raw prawns, minced
- 15g dehydrated mushrooms, rehydrated in boiling water
- 2 spring onions, finely sliced
- 1/3 of a leek (30g), finely sliced
- 1 tsp sea salt
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 garlic, minced
- Sea salt and cracked black pepper
- 25 frozen dumpling wrappers, defrosted
- 1 tbsp vegetable oil
For the sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 garlic, minced
- 3 tbsp shaoxing wine
- 1 spring onion, sliced diagonally
- Mince mushrooms: Rehydrate the porcini mushrooms in boiling water for 15 minutes and once they turn soft chop them finely. Save the mushroom water for later.
- Marinate prawns: To the prawns add the garlic, sesame oil, oyster sauce, soy sauce, spring onions, leek and mushrooms. Mix well and set aside.
- Fill dumpling wrappers: Brush the edges of the wrappers with water on each side. You can use your finger to do this. Use one teaspoon to fill the wrappers, making sure you do not overfill them. Close the wrappers by pleating them until they are tightly sealed.
- Steam fry dumplings: Add vegetable oil to a heated frying pan. Place the dumplings flat side down and fry for a couple of minutes until it turns slightly brown. Add the mushroom water to the pan until it covers a third of the dumplings. Cover and leave to steam until the water has evaporated. Fry for another minute or two until the base turns brown and crispy.
- Make the sauce: If you have some prawns left after you have filled the wrappers, fry them in a little oil and add the soy sauce, sesame oil, garlic, shaoxing wine and a sprinkle of chopped spring onions. Fry until the sauce is bubbling and pour over the dumplings. Serve immediately and enjoy!
Nutrition InformationYield 25 Serving Size 25 dumplings
Amount Per Serving Calories 101
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