Liv Tyler's prawn dumplings
Water chestnuts, ginger & spring onions
Liv Tyler's prawn dumplings
Serves 6
Cooks In1 hour 30 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie's Friday Night Feast Cookbook
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Ingredients
- 300 g raw peeled king or tiger prawns , deveined, from sustainable sources
- 1 x 140 g tin of water chestnuts
- 5 cm piece of fresh ginger
- 6 spring onions
- 1 large free-range egg
- ¼ teaspoon ground white pepper
- 1 teaspoon Shaoxing wine
- sesame oil
- vegetable oil
- DOUGH
- 250 g dumpling flour , plus extra for dusting and cooking
- CONDIMENTS
- black rice vinegar
- chilli oil
- sweet chilli sauce
- low-salt soy sauce
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Jamie's Friday Night Feast Cookbook
Tap For Ingredients
Method
- For the dough, place the flour in a mixing bowl, gradually add 120ml of warm water and bring together into a ball of dough. Knead on a clean flour dusted surface for 5 minutes, or until smooth, then wrap in clingfilm and leave aside to rest for 30 minutes while you make the filling.
- Chop two-thirds of the prawns into 1cm cubes, finely chop the rest, then place in a bowl. Drain the water chestnuts, peel the ginger, then finely chop both. Trim and finely slice the spring onions.
- Add it all to the bowl, then beat and add the egg, along with a good pinch of sea salt, the white pepper, Shaoxing rice wine and 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 rest into a sausage, roughly 40cm long.
- Break off 1.5cm pieces and roll each one into a ball, then flatten into an 8cm round, roughly 2mm thick. Using a pastry brush, lightly brush around the edge of each round with water, then dot 1 level tablespoon of filling in the centre.
- Fold the dough in half over the filling, cupping your hands around to seal and get rid of any air bubbles. Make the edge wavy like a shell, placing the dumplings on a floured plate as you go.
- To cook the dumplings, put a large non-stick frying pan on a medium heat with 1 tablespoon of vegetable oil. 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.
- Cover with a tight-fitting lid and simmer for 5 minutes, then remove the lid until it begins to fry again – you’ll notice a delicate pancake starting to form and encase the dumplings. When it’s nicely golden, confidently bang it out upside down on to a serving board.
- Repeat with the remaining dumplings and floury water. Mix up your own dipping sauce, to taste, using a combination of the condiments. Delicious served as part of a wider dim sum selection.
Jamie's Friday Night Feast Cookbook
