Asian

Leftover prawn and ham dumplings

Name: Leftover prawn and ham dumplings recipe
Yield: 20
Cuisine: /asian
Ingredients: 20 wonton wrappers (from selected supermarkets and Asian food shops); 100g pork mince; 50g leftover ham, very finely chopped; 1/2 tsp soy sauce; 1/2 tsp caster sugar; 2 tsp corn starch, plus extra to dust; 1 tbs sesame oil; 50g leftover cooked prawn meat, chopped; 1 bunch coriander, roots only, washed, very finely chopped; 1/4 tsp ground white pepper; Heads and shells of 16 prawns; 1 cup (250ml) sunflower oil; 1 tsp white sesame seeds, toasted, plus extra to serve; 1 small garlic clove, finely chopped; 1 tsp crushed Sichuan pepper; 1 tbs light soy sauce; 1 tsp finely chopped ginger; 1/2 tsp ground chilli powder (optional); 4 cup (60ml) Chinese black (chinkiang) vinegar (from Asian food shops); 1 tsp sesame oil; Shredded Long green shallots; Baby coriander leaves

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by delicious. team

delicious. team

Jan 10, 2019

These dumplings are the perfect way to use up Christmas main leftovers – seafood and ham! Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge.

20 wonton wrappers (from selected supermarkets and Asian food shops)

Filling

100g pork mince
50g leftover ham, very finely chopped
1/2 tsp soy sauce
1/2 tsp caster sugar
2 tsp corn starch, plus extra to dust
1 tbs sesame oil
50g leftover cooked prawn meat, chopped
1 bunch coriander, roots only, washed, very finely chopped
1/4 tsp ground white pepper

Prawn and chilli oil

Heads and shells of 16 prawns
1 cup (250ml) sunflower oil
1 tsp white sesame seeds, toasted, plus extra to serve
1 small garlic clove, finely chopped
1 tsp crushed Sichuan pepper
1 tbs light soy sauce
1 tsp finely chopped ginger
1/2 tsp ground chilli powder (optional)
4 cup (60ml) Chinese black (chinkiang) vinegar (from Asian food shops)
1 tsp sesame oil

To serve

Shredded Long green shallots
Baby coriander leaves

Method

1.

Preheat oven to 180°C. Grease a baking tray and line with baking paper.
2.

For the prawn and chilli oil, spread prawn heads and shells across prepared baking tray and roast for 25 minutes or until cooked through and crisp. Using a mortar and pestle, pound heads and shells until coarsely crushed. Transfer crushed heads and shells to a saucepan, add sunflower oil and place over low heat. Cook until oil starts to simmer, then remove from heat and stand for 1 hour to infuse. Strain through a fine sieve into a bowl. Add all remaining ingredients and stir to combine.
3.

To make the filling, combine all ingredients with 1 1/2 tsp prawn and chilli oil in a bowl, stirring until well combined.
4.

To make the dumplings, place a wonton wrapper on a work surface and place 2 tsp filling in centre. Brush wonton edges with a little water, then fold over into a triangle and press firmly to seal. Bring the corners of the long folded edge into the centre, brush with water and press together. Transfer to a tray dusted with extra corn starch and repeat with remaining wonton wrappers and filling.
5.

Bring a large saucepan of water to the boil. In batches, add wontons and cook for 3 minutes or until cooked through.
6.

Using a slotted spoon, transfer wontons to a bowl and toss in 1/4 cup (60ml) prawn and chilli oil (remaining oil can be stored, covered and chilled, for up to 1 week; drizzle over noodles, rice dishes and fish or scallops). Serve immediately, scattered with extra sesame seeds, shallots and coriander.