Shrimp Dumplings

 

We have celebrated the Lunar New Year and Welcoming the Year of the Dragon eating dumplings again. We love dumplings, and it is a pleasure to try new recipes

Dumpling wrappers 

120 g water 

230 g all-purpose flour

Heat the water until 80C. Take it out of the stove, and place it in a heat resistant bowl. Add the flour , and mix it with a wooden spoon. Continue mix it with hands until you have a soft dough. Cover it, and let it rest for 30 minutes. 

With a pasta machine or rolling pan, flatten the dough up to 3 mm. Cut small circles of dough.

Shrimp filling

320g medium raw prawns peeled

150 grams of finely chopped green cabbage

8g fresh root ginger finely chopped

4 garlic cloves chopped

2 tablespoons rice wine 

2 tablespoons soy sauce 

2 green onions thinly sliced

In a food processor, place all the ingredients and mix them for 1 minute. Set aside 

Place a dumpling circle, fill it with a teaspoon of filling, and boil it for 5 minutes or until they are floating. Take them out of the water, and stir fry them for 1 minute each side. Serve them warm with dumpling sauce. ENJOY!!