Recipe: Shrimp, Chilli and Chive Dumplings

Shrimp, Chilli and Chive Dumplings

Shrimp, Chilli and Chive Dumplings

新年快樂! As it’s Chinese New Year and the festivities are in full swing, I thought it only right to post a recipe for the dish of the season.

When I lived in China, the weekend before CNY my mum and I would spend hours in the kitchen putting together ‘jiao zi’ with various fillings. These tasty dumplings are China’s answer to Italian ravioli, or Polish pierogi. Although a popular dish eaten all year round across the country, jiao zi are traditionally eaten at midnight on Chinese New Year, and are thought to bring prosperity.

If you haven’t got any for tonight, run down to your local Chinese supermarket – but for next year, here’s the recipe for a succulent seafood version. They’re quite fiddly to make until you get the hang of things, but persevere!

Ingredients:

skins:

125g plain flour

50ml water

pinch salt

dumpling filling:

300g prawns (uncooked)

10 strands chive, chopped

1/4 red chilli pepper

1” knob fresh ginger

2tbsp rice wine vinegar

juice of 1/2 lime

1tbsp fish sauce/light soy sauce

splash dark soy sauce

pinch salt

ginger dipping sauce:

2” knob fresh ginger

1tbsp light soy sauce

2tbsp rice wine/dry sherry

1tsp sesame oil

Method:

for the dipping sauce:

– mix together all dipping sauce ingredients and gently heat for a few minutes in a small saucepan, then set aside

for the skins:

– combined all ingredients until they form a dough and form into a 2” log

for the filling:

– place all filling ingredients in a food processor and blitz until well combined

assembly:

– cut 1cm slices from the dough log and form into a ball between your palms

– the skins need to be rolled out individually – gently flatten each ball with your palm and then, using a small rolling pin, roll from the outside into the centre, turning the skin as you do so until it is 1mm thin, with the centre slightly thicker than the edge

– to fill, hold each skin in your palm and place a rounded tsp on the filling in the centre

– fold the skin gently in half and press the edges together firmly from the outer sides to the middle, making a crinkled effect

– place each dumpling onto a well floured surface before cooking

to cook:

– boil a pan of water and place the dumplings in once boiled

– simmer for 3-4 minutes until the skins turn slightle translucent, but still feel firm to the touch – be careful not to overcook or they will break open between your chopsticks when you eat them!

– serve piping hot with the dipping sauce

*these dumplings can also be pan fried – to do so, heat 1-2tbsp vegetable oil in a large skillet until smoking hot, then place the dumplings bottom side down in the pan for 1-2 minutes until golden brown – next add a splash of water and cover the skillet with a lid to allow the dumplings to steam for 3-4 minutes – uncover the lid to allow any excess water to evaporate before serving.

**if you wish to freeze your dumplings, spread out on a tray covered in greaseproof paper to freeze to avoid them sticking together – once frozen, you can put them all together in a bag or container. Freeze uncooked!

Shrimp, Chilli and Chive Dumplings

Shrimp, Chilli and Chive Dumplings