DUMPLINGS..(chinese style)?

Question

how do you make prawn dumplings (chinese style)

Answer 1

CHINESE PRAWN DUMPLINGS:

INGREDIENTS:

1 package gyoza or wonton wrappers
Filling:
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 tablespoons shredded carrot
1/4 cup chopped fresh cilantro leaves
2 tablespoons minced green/spring onion
1 tablespoon minced ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste

PREPARATION:

Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper.

Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).

Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Answer 2

you buy your pastries from any good deli then you mince some pork an prawns chop some spring onions up very fine an a couple of pinches of salt an Chinese salt as well bind the mixture with a white egg then an place small amounts in to your pastries an steam for 40 Min's an then you dip in chili sauce or soya sauce .

Answer 3

Ha Gow - Transparent Prawn Dumpling

For the Dough

1 cup Wheat starch
2/3 cup Tapioca starch
1/2 teaspoon Salt
2 teaspoon Oil
1 cup Boiling water + 2 Tbsp.

TO MAKE DOUGH: Mix well the first 4 ingredients in order given. Bring water to a rolling boil and stir into dry ingredients with chopsticks until dry ingredients adhere. Cover and let it cool for 15 minutes. Lightly oil kneading surface and knead dough for several minutes, until dough is well mixed and smooth. Now it is ready for wrapping.
DO-AHEAD NOTES: Dough can be kept at room temperature for 1 day if you wrap it in plastic wrap.
COMMENTS: It is very important that the water for the dough be boiling vigorously for several minutes before mixing with the starches. One sure way to have just the right amount of water is by first having a larger quantity than is called for in the recipe. Bring water to a rolling boil for 5 minutes then measure off the proper amount, return the water to the emptied pot, bring it to a vigorous boil again, adding to starch mixture right away. If the water is cooled off even for just a few seconds. the starch will not get cooked and the dough will fall apart. (You'll see the dough taking on a chalky white appearance instead of a transparent look. This indicates it is properly cooked.) To insure dough is rolled evenly, a tortilla press will work wonders!

For the Filling

3/4 lbs raw tiger prawns, cleaned, shelled & minced
3/4 cup Bamboo shoots; minced
1/2 cup Pork fat; minced and cooked
1 Sping onion stalk; minced
2 1/2 tablespoon Cornstarch
1 teaspoon Sesame oil
1 teaspoon Oil
1 teaspoon Light soy sauce
3 pinches White pepper
4 teaspoon Sugar
1/2 teaspoon Salt

TO MAKE FILLING: Combine above ingredients and chill for several hours (for ease of handling) before wrapping.

WRAPPING: Divide dough into 4 parts. Roll each part into a 1/2 inch wide sausage-like strip. Cut strip into 3/4 inch lengths (about 12 segments). Roll out each segment into approximately 3 inch to 3 1/2 inch rounds. Pick out a point of reference anywhere on the edge of the circle. Make 3 pleats on each side toward the point. This will form a pouch. Place 1 tsp. filling into the opening, then press to seal just at the center part. Make one more pleat on each side (still pleating toward the center) then press remainder of opening to seal, gently shaping with fingers to give the shrimp bonnet a slightly curved appearance.

STEAMING: Oil cake or pie pan and lay bonnets single layer, pleated side up. Steam for 15 minutes. Let cool for 2-3 minutes before handling. Serve with light soy sauce for dip. If you are using a bamboo or aluminum steamer, place cheese cloth on the steam rack before laying out the bonnets. This will prevent the bonnets from sticking.
DO AHEAD NOTES: The cooked bonnets can be kept for several days in the refrigerator or 2-3 weeks in the freezer. In either case, keep them well wrapped to prevent discoloration. Reheat by steaming, 10 minutes from refrigerator or 20 minutes from freezer.
COMMENTS: It is definitely an advantage if you have a tortilla press to flatten the dough rather than rolling it by hand. In using the tortilla press, first roll each of the cut dough pieces into a round ball by hand, place in press and press. The dough will automatically flatten into the proper size and thickness. Remember, the thinner the dough , the prettier the bonnet. You'll be thrilled at the result, both in appearance and taste!


Its very time consuming making chinese dumplings from scratch, I know I've tried it! Your best bet is to go to one of the large chinese supermarkets and get some from the freezer section. Steam them up and enjoy. :-)

Answer 4

I DONT KNOW BUT THATS SOMETHING I WOULD DEFINETLY LIKE TO TRY HAVE YOU TYPED IT INTO A SEARCH ENGINE TO SEE WHAT COMES UP?