Liv Tyler's prawn dumplings

Name: Liv Tyler's prawn dumplings
Total time: 1 h 30 min
Yield: 6
Ingredients: 300 g raw peeled king or tiger prawns from sustainable sources, deveined; 1 x 140 g tin of water chestnuts; 6 spring onions; 1 large free-range egg; 5 cm piece of fresh ginger; ¼ teaspoon ground white pepper; 1 teaspoon Shaoxing wine; sesame oil; vegetable oil; 4 heaped teaspoons dumpling flour; 250 g dumpling flour plus extra for dusting; Chinkiang vinegar; chilli oil; sweet chilli sauce; low-salt soy sauce

Crunchy water chestnuts, warming ginger & spring onions

Dairy-freedf

“Liv’s kids are obsessed with Asian food, especially dumplings. With that in mind, I’ve enlisted the help of the lovely Ning Ma from Mamalan, Brixton Village – a bustling street food restaurant inspired by her family’s dumpling and noodle stall at the heart of a Beijing market – to help make the most delicious dumplings. ”

Makes 28 to 30 , Serves 6

Cooks In1H 30M

DifficultyNot too tricky

Dairy-free, Asian, Jamie and Jimmy's Friday Night Feast

Nutrition per serving

Calories

248

12%
Fat

4.8g

7%
Saturates

0.7g

4%
Protein

13.4g

27%
Carbs

36.8g

14%
Sugars

1.7g

2%
Salt

1g

17%
Fibre

0.9g

-

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

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Ingredients

300 g raw peeled king or tiger prawns , from sustainable sources, deveined
1 x 140 g tin of water chestnuts
6 spring onions
1 large free-range egg
5 cm piece of fresh ginger
¼ teaspoon ground white pepper
1 teaspoon Shaoxing wine
sesame oil
vegetable oil
4 heaped teaspoons dumpling flour
DOUGH
250 g dumpling flour , plus extra for dusting
CONDIMENTS
Chinkiang vinegar
chilli oil
sweet chilli sauce
low-salt soy sauce

Tap For Method

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

Tap For Ingredients

Method

For the dough, place the flour into a mixing bowl, gradually add 130ml of warm water and bring together into a dough.
Knead for 5 minutes, or until smooth, then wrap in clingfilm and leave somewhere warm to rest for 30 minutes.
For the filling, chop two-thirds of the prawns into 1cm cubes, and finely chop the rest, then place in a bowl.
Drain and finely chop the water chestnuts, and trim and finely slice the spring onions, then add to the prawns with the beaten egg.
Peel and finely chop the ginger, then add to the bowl with a good pinch of sea salt, the white pepper, Shaoxing wine, and 1 teaspoon of sesame oil. Mix well.
On a clean flour-dusted surface, knead the dough a few times, then cut in half. Cover half the dough with a clean damp tea towel while you roll the other half into a long sausage, roughly 38cm long. Break off 2cm pieces and roll each into a ball, then flatten into an 8cm round, roughly 2mm thick.
Using a pastry brush, brush around the edge of each round lightly with water, dotting 1 level tablespoon of the filling into the centre. Fold the dough in half over the filling, cupping your hands around the mould so they are sealed and don’t have any air bubbles. Wave the edge like a shell, placing the dumplings onto a floured plate for later.
To cook the dumplings, heat 1 tablespoon of vegetable oil in a large non-stick frying pan over a medium heat, then arrange the first batch of dumplings inside and fry until golden on the bottom.
Meanwhile, whisk 4 heaped teaspoons of flour with 800ml of water (re-whisk between batches). Once the dumpling bottoms are golden, pour in enough floury water to come 1cm up the side of the pan and cover with a tightly fitting lid. Simmer for 5 minutes, then remove the lid until it begins to fry again and you’ll notice delicate pancakes starting to form and encase the dumplings.
When it’s nicely golden, place a board on top of the pan, and confidently turn out onto a serving board. Repeat with the remaining dumplings. Serve with the condiments, for dipping. Delicious served alongside Vegetable balls as part of a dim sum selection.