Steamed Ricepaper Prawn Dumplings
These dumplings are so delicious and such a lovely starter or side dish. They are steamed and made with ricepaper, so they are a healthier alternative to other dumplings. If you are intimidated by making dumplings, don’t be! Give it a try and see how easy it is to make these prawn dumplings at home.
Ingredients:
For the dumplings:
10 large prawns (fresh or frozen and thawed)
1 clove garlic
1 tsp ginger
1 green onion
1 tbsp sesame oil
2 cups chopped white cabbage
1 & ½ tbsp oyster sauce
1 tbsp soy sauce
1 tbsp mirin
16 rice paper wrappers
For the dipping sauce:
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp mirin
1 tsp honey
sesame seeds, green onion, and red chili for garnishing (optional)
Method:
Peel the prawns from their shells and chop them up. It’s fine if there are some bigger chunks but overall, you want them chopped into a paste almost.
Mince your garlic and ginger, and finely chop your green onion.
Heat a large pot to medium heat, then add the sesame oil, chopped cabbage, garlic, ginger, and green onion. Fry until the cabbage is cooked and wilted.
Add the prawns to the cabbge, along with the oyster sauce, soy sauce, and mirin, and stir until well combined.
Prepare your steamer by adding water to a pot and placing some baking paper at the bottom, or using a cabbage leaf as your base.
Prepare a plate with water to soak the rice paper in. Soak one sheet of rice paper at a time for about 20 seconds or until bendable without cracking.
On another plate, lay the soaked rice paper sheet down, then take each side on fold it towards the center to make a square. The square does not need to be perfect and the edges of the folding in sides don’t need to touch, just make it a little square-ish shape.
Place about a teaspoon of the prawn mixture in the center of the rice paper, then make it into a little parcel by gathering all of the edges and pinching them together at the top. They might not stick easily but that’s okay so long as they stay in a parcel shape.
Place the dumpling directly in the prepared steamer so that you don’t need to handle it again and risk it breaking. Continue making the dumplings until all of the rice paper or prawn mixture is used up.
Bring the pot of water to a boil then place the steamer on top. Steam for 10 minutes.
Make the dipping sauce by combining all of the ingredients in a small bowl and mixing until smooth.
Serve the dumplings hot and with a good drizzle of dipping sauce. Enjoy!