Drunken Sesame Prawn Dumplings
Gobble up this juicy and succulent dumpling. Make this restaurant quality dish at home!
- 30 minutes
- 15 minutes
- 4 servings
- 200 g prawn meat
- 16-20 wonton wrappers
- 1 Tbsp goji berries (wolfberries), soaked in water for 10 minutes
- 500 ml chinese rice wine
- 1½ Tbsp finely chopped spring onions
- 1 bunch chinese celery, chopped
- 50 g ginger, sliced
- ½ tsp caster sugar (Substitute with white sugar)
- ½ tsp cornstarch
- Sesame oil
- Light soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- ¼ tsp salt
- Ground white pepper
- Make the dumpling filling:
- To make the dumpling filling, chop 200 g of prawn meat up into a medium dice. Combine it in a bowl with 1½ tablespoon of finely chopped spring onions, 1 teaspoon light soy sauce, 1 teaspoon of fish sauce, ½ teaspoon of caster sugar, ½ teaspoon of sesame oil, ½ teaspoon of cornstarch and a pinch of ground white pepper. Stir together until evenly combined.
- Fold into dumplings:
- Fill each wonton wrapper with one heaped teaspoon of the filing in the center. Dip your finger into some water, and moisten the edges of the wrapper. Have one corner of the wrapper facing you, 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 on a plate, under a slightly damp cloth to prevent dumpling from drying out.
- Make the broth:
- In a deep sauté pan or wok, heat up 2 tablespoon of sesame oil over a medium heat. Sauté 50 g of sliced ginger for one minute, until fragrant.
- Pour 500 ml of rice wine into the pan. Bring to the boil. Add 1 tablespoon of goji berries, 1 teaspoon of sugar and ¼ teaspoon of salt.
- Taste and season as needed, and keep warm.
- Cook wontons:
- 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.
- Garnish and serve:
- Ladle the drunken sesame broth over, and garnish with Chinese celery.
- Chef's Tips:
- It is best to use fresh prawns for this dish for extra sweetness
Share it with your friends.