Recipes of superior soup with fresh prawn dumpling?!
Recipes of superior soup with fresh prawn dumpling?
Answers:
The soup is a matter of taste although vegetable medley is a great compliment for the dumplings. This recipe has the dumplings steamed but can be added to the soup without steaming the last 10 minutes at a slow simmer to finish the cooking process. The "work around" for the dough would be the use of won ton wrappers.
Prawn Dumplings
For Dough:
1 cup Chinese wheat starch flour (dun min fun) (available at Chinese stores)
1/4 cup potato flour (available at Chinese stores)
1 cup boiling water
1 tablespoon lard
For Filling:
8 oz fresh uncooked prawns, shelled, deveined, washed under cold running water, and dried
1 1/2 tablespoons fresh pork fat (trim fat from a pork chop or similar - essential for a crisp, crunchy texture)
2 tablespoons minced water chestnuts
2 tablespoons minced bamboo shoots (available at Chinese stores)
For Seasonings:
Good pinch of white pepper
3/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon cornstarch
A little beaten egg
Prep:
FOR DOUGH: Place the wheat starch flour in a stainless-steel mixing bowl, and add the potato flour. Mix the 2 flours together, and gradually and the boiling water, mixing at the same time with a wooden spoon until a fairly thick, soft dough forms. Do not over-mix at this stage, and do not worry if the flour is not completely mixed through.
Sprinkle the work surface with potato flour, and add the dough, kneading well, adding a little extra potato flour when necessary to make the dough quite smooth with no lumps. Add the lard to the center of the dough, spread over and knead into the dough. Cover the dough with plastic wrap to keep it warm.
Roll the dough into a 1-inch thick sausage. Slice the dough into 1-inch pieces. Shape the pieces into balls and flatten with the flat side of an oil-rubbed cleaver. (You will need to lift the dough from the work surface with the chopper.)
FOR FILLING: Roughly grind (mince) the prawns. Grind the pork fat. Combine the prawns, pork, water chestnuts and bamboo shoots. Add the seasonings ingredients. Beat all of the ingredients together to make a smooth mixture. Cover and refrigerate to chill completely.
FOR DUMPLINGS: Place a walnut-size ball of the filling into the center of each dough wrapper, pressing well. Fold the dough to encircle the filling, pleat the back side of the wrapper, and press the other side to seal. The dumpling will look like a bonnet.
Place the dumplings, without touching each other, in a lightly oiled bamboo steamer. Steam over boiling water for 10 minutes.