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Prawn Dumplings in Clear Broth Recipe

Prawn Dumplings in Clear Broth Recipe

Prawn Dumplings in Clear Broth Recipe

A variation of the “water dumplings”—this version is prepared with prawn stuffing and served in a broth garnished with sprigs of fresh coriander leaves or parsley.

Ingredients :

    • 30 fresh or frozen round wonton skins
    • 25 g (1/2 cup) coriander leaves
    • 61/4 cups (1.5 liters) chicken stock
    • 1 teaspoon salt
    • 1 teaspoon sesame oil

Stuffing

    • 1/2 head Chinese (Napa) cabbage, washed, drained and finely chopped
    • 300 g (10 oz) fresh prawns, shells and heads removed, coarsely chopped
    • 6 spring onions, finely chopped
    • 3 slices ginger, finely minced
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 tablespoon sesame oil

Method :

    1. To make the Stuffing, place the chopped cabbage in a bowl with the chopped prawns, spring onions and minced ginger. Toss to mix well. Add the rest of the ingredients and mix well.
    2. Lay the wonton skins on a floured work surface. Place 11/2 tablespoons of the Stuffing onto the center of each wonton skin and lightly brush around the edges with water. Fold the edges of the skin together to form a half moon, use your fingers to press the edges firmly to seal the dumpling. Place on a lightly-floured platter and continue until all the wonton skins or Stuffing are used up.
    3. Bring the chicken stock to a boil in a stockpot and gently lower the dumplings into the stock, in small batches of 10–15 dumplings at a time. The dumplings are cooked when they float to the surface. Remove with a slotted spoon and transfer them to individual bowls. Continue the same process with the remaining dumplings.
    4. When all the dumplings have been cooked and removed, add the salt and sesame oil to the stock, stir and ladle the stock over the dumplings in each individual bowl. Garnish with some coriander leaves and serve immediately.

Instead of prawns, these dumplings may also be made with chopped fresh fish, such as perch, sea bass, cod or swordfish. Be sure that the fish is completely deboned and skinned before chopping.

Serves 6
Preparation time : 40 mins
Cooking time : 20 mins

dumplings

Gently lower the dumplings into the water, in small batches.

dumplings2

The dumplings are cooked when they float to the surface. Remove with a slotted spoon.