Name: Prawn and cabbage dumplings
Total time: 1 h 15 min
Yield: 4
Ingredients: For the cucumber salad; 10 g root ginger; 1/4 red chilli; 2 baby cucumbers; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sherry; 1 tsp fish sauce; 1 tbsp sesame oil; 1 tsp toasted sesame seeds; For the gyoza; 80 g Chinese cabbage; 1 clove garlic; 20 g root ginger; 1 tbsp sesame oil; 150 g raw peeled prawns; deveined; 2 tbsp soy sauce; 1 tbsp cornflour; 300 g gyoza or wonton wrappers; approx. 20; 2 tbsp vegetable oil; For the dip; 50 ml soy sauce; 2 tbsp rice vinegar; 1 tbsp chilli oil; 2 tsp toasted sesame seeds

Ingredients

Method

Serves : 4

Time needed : 1h 15m

Difficulty : easy

September 26 holds a special place in our hearts, as it marks the delightful occasion of International Dumpling Day. While it may not boast a long history (only starting in 2015) it certainly does rank high on the scrumptious scale. So, to pay homage to this tasty celebration, we’re sharing the ultimate dumpling recipe. These dumplings are filled with a moreish prawn and cabbage filling, encased in dumpling perfection, served alongside an irresistible cucumber salad and spicy dipping sauce. With every bite, you’ll wish that you could celebrate International Dumpling Day more than once a year!

Ingredients

Method

Ingredients

For the cucumber salad

10 g root ginger

1/4 red chilli

2 baby cucumbers

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sherry

1 tsp fish sauce

1 tbsp sesame oil

1 tsp toasted sesame seeds

For the gyoza

80 g Chinese cabbage

1 clove garlic

20 g root ginger

1 tbsp sesame oil

150 g raw peeled prawns; deveined

2 tbsp soy sauce

1 tbsp cornflour

300 g gyoza or wonton wrappers; approx. 20

2 tbsp vegetable oil

For the dip

50 ml soy sauce

2 tbsp rice vinegar

1 tbsp chilli oil

2 tsp toasted sesame seeds

Ingredients

Method

1. For the cucumber salad, peel and finely grate the ginger. Deseed and dice the chilli.

2. Cut off the ends of the cucumbers. Flatten them by hand to break up, then cut into pieces.

3. Mix with the rice vinegar, soy sauce, sherry, fish sauce, sesame oil, ginger, chilli and sesame seeds. Leave to marinate for about 30 minutes.

4. Remove the hard stems from the Chinese cabbage leaves and chop finely. Peel and finely dice the garlic and ginger.

5. Heat the sesame oil in a pan and fry the Chinese cabbage until wilted. Add the garlic and ginger and fry briefly until most of the water has evaporated. If necessary, drain in a sieve.

6. Blitz the prawns with the soy sauce, cornflour and cabbage mixture in a food processor to a paste.

7. Lay the gyoza wrappers on the work surface and place 1 scant tablespoon of prawn filling in the centre of each one.

8. Brush the edges of the wrappers with a little water. Press together over the filling and pinch to seal.

9. Heat the oil in a large deep frying pan with a lid. Once heated, fry the gyoza, with the sealed side up, until the bases are golden brown and crisp.

10. Pour a cup of water into the pan, immediately cover with the lid and steam the gyoza until there is almost no liquid left.
11. Meanwhile, mix together all the ingredients for the dip and pour into a small bowl.

12. Serve the gyoza with the cucumber salad and dip.

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