Drunken Sesame Prawn Dumplings
Drunken Sesame Prawn Dumplings
Gobble up these juicy Asian prawn dumplings by Sarah Benjamin.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 30 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • For the dumplings:
  • 200 grams prawn meat
  • 1 ½ tablespoon finely chopped spring onions
  • 1 teaspoon light soy sauce
  • 1 teaspoon fish sauce
  • ½ teaspoon caster sugar
  • ½ teaspoon Chee Seng sesame oil
  • ½ teaspoon cornstarch
  • Pinch of ground white pepper
  • 16-20 wonton wrappers
  • For the broth:
  • 2 tablespoons Chee Seng sesame oil
  • 1 tablespoon Goji berries, soaked in water for 10 minutes
  • 50 grams ginger, sliced
  • 500 milliliters Chinese rice wine
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon light soy sauce
  • 1 handful Chinese celery, cut into short segments
  1. First, make the dumpling filling. Chop the prawn meat up into a medium dice. Combine it in a bowl with all the other dumpling ingredients, except the wonton wrappers. Stir together until evenly combined.
  2. Fill each wonton wrapper with one heaped teaspoon of the filing in the centre. Dip your finger into some water, and moisten the edges of the wrapper. Have one corner of the wrapper facing yourself, and bring that corner to meet the corner opposite. Press down to seal all around the filling. Moisten the corners on the left and right and bring them together, pressing hard to join them. Repeat until you have used up the filling. Set the wontons aside under a slightly damp cloth.
  3. In a deep saute pan or wok, heat up the sesame oil over a medium heat. Saute the ginger slices for one minute, until fragrant.
  4. Pour the rice wine into the pan. Bring to the boil. Add Goji berries, sugar and salt.
  5. Taste and season as needed, and keep warm.
  6. Bring a large pot of water to the boil, and cook the wontons for 2-3 minutes, until the wontons are floating at the surface of the water. Remove them, and place them in your serving bowl.
  7. Ladle the drunken sesame broth over, and garnish with Chinese celery.

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