Chicken and Prawn Shumai with Chili and Black Vinegar

These beauties are also going to be in my new book im writing on Asian food not this exact recipe but a version of. Here is just a taste of what will be.

Making dumplings at home can be very therapeutic and I can guarantee my way is easy, and guess what? I don’t even bother making the dough, over time getting the shape right will come naturally. The real test is in the tasting!!

You could serve these with coriander or even Vietnamese mint but to be honest I don’t like being to fussy. I just love to switch it up a bit and throw some salty salmon roe over the top plus it makes them look very pretty.

Makes 30 pieces also give yourself around 1hr

Ingredients

170g prawn meat, deveined

450g Chicken mince

½ cup tinned water chestnuts, chopped

1 tablespoon light soy sauce

1 ½ tablespoon Shaoxing wine

2 teaspoons sesame oil

¼ teaspoon freshly cracked white pepper

2 tablespoons chopped ginger

1 spring onion, finely chopped

2 tablespoons corn flour

30 round egg dumpling wrappers or house made pasta sheets cut into 10cm rounds (You can use any won ton wrapper here, I use TAK ON WON TON SKINS YELLOW)

Salmon Roe (optional)

5 tablespoons Lao Gan Ma chili Oil

4 tablespoons Chinese Black Vinegar

Method:

Chop the prawns roughly and mix with the water chestnuts.

Mix all of the remainder of the ingredients (except the wrappers and cornflour) in a large bowl and mix well to combine.

To form the Shumai (don’t be too fussy) lay out five pieces of the dumpling wrappers and cover the rest with a damp cloth.

Place one heaped tablespoon of the filling in the centre of each wrapper.

Gather the rest of the dough around the sides, leaving the top of the dumpling open.

Dab the bottom of the dumpling in a little corn flour to stop them sticking to the steamer. Repeat until you have no more wrappers and filling.

Prepare a steamer with baking paper and lightly brush with a little vegetable oil to help stop the dumplings from sticking. Steam the Shumai in batches for around six to seven minutes or until cooked through. Mix the chili oil with the black vinegar and place on the side top each dumpling with salmon roe or again place on the side and let your guests help themselves.