Prawn and Leek Dumplings

Dear Foodies,
Inspired by the campest man ever to have attempted a cookery programme (Gok Wan himself) I decided to make my own version of a dumpling which I first tasted on a family holiday to Vietnam. I had always thought of dumplings being a heavy pastry laden and almost spongy ingredient served up in a lumpy English stew by my well meaning Gran, that was until I tasted these deliciously light morsels, their crispy fried outsides giving way to a delicious creamy middle with that slight tang of spring onion and the salty aftertaste from the soy sauce which is an obligatory dipping accompaniment. These dumplings are said to have originated in Korea in the 14th Century and travelled throughout Asia via the Silk Road. While Gravenhurst may be some way away from the exotic delights of Asia the Chinese Supermarket on the A1 provides a road to the exotic. So here goes my version of Asian Dumplings with a prawn and leek filling.

Ingredients
400g Prawns minced
1 leek - finely diced
2 spring onions - also diced
1 teaspoon of ginger paste
4 teaspoons of sesame oil
2 teaspoons of Shaoixing Rice Wine or Dry Sherry
1 egg
1 packet of white wonton wrappers

How to Make

• Combine prawn, leek, spring onions, ginger, sesame oil and rice wine with the egg white to create your dumpling filling - do not throw the egg yolk away

dumpling filling

Wonton Wrappers - this packet was 85p

• On a lightly floured board lay out your wonton wrappers. Place a small teaspoon of the filling. Brush egg yolk around the edges and fold to create half moons. Press down on the edges of dumling and crimp with a fork

place a small teaspoon in the centre of each wonton case

make sure your dumplings have as little air as possible in them

• Steam dumplings for 5-8 mins - for those on a health spree they are now ready to eat
• For a final luxurious touch fry on each side for 1-2 mins to add a crunchy finish

Happy Eating
Lots of Love from a food enthusiast
xxx