We’re obsessed with these steamed chicken and prawn dumplings and we love that they are so quick and easy to make!
Combine the raw chicken, raw prawn meat and fresh shiitake mushrooms. Season to taste with sesame oil, a crushed garlic clove, soya sauce and freshly grated ginger. Pulse in a blender until the mixture comes together. Spoon small amounts of chicken mixture onto the centre of wonton or dumpling wrappers, brush the edges with a little water and fold to close. Place the dumplings on bok choi or Chinese cabbage leaves in a steamer basket and steam for 6 – 8 minutes. Serve with plum sauce, soya sauce and rice vinegar.
Steamed chicken and prawn dumplings
Ingredients
- 200g raw chicken
- 200g raw prawn meat
- 100g fresh shiitake mushrooms
- 15ml (1 tbsp) sesame oil
- 1 crushed garlic clove
- 60ml (¼ cup) soya sauce
- 15ml (1 tbsp) freshly grated ginger
- wonton or dumpling wrappers
- bok choi or Chinese cabbage leaves
- plum sauce
- soya sauce spiced with fresh chilli
- rice vinegar seasoned with chilli, sugar and finely diced onion
Instructions
Combine 200g raw chicken, 200g raw prawn meat and 100g fresh shiitake mushrooms. Season to taste with 15ml (1 tbsp) sesame oil, a crushed garlic clove, 60ml (¼ cup) soya sauce and 15ml (1 tbsp) freshly grated ginger. Pulse in a blender until the mixture comes together. Spoon small amounts of chicken mixture onto the centre of wonton or dumpling wrappers, brush the edges with a little water and fold to close. Place the dumplings on bok choi or Chinese cabbage leaves in a steamer basket and steam for 6 – 8 minutes. Serve with plum sauce, soya sauce spiced with fresh chilli and rice vinegar seasoned with chilli, sugar and finely diced onion.
