Delicious light summer food with the bonus that, by spending a little extra time, you can put a batch or two in the freezer for Christmas entertaining. This did involve a little bit of time but once they are in the freezer you will thank yourself!
These little dumplings are full of fresh, light, zingy asian flavours and are so delicious.
I chose not to put chilli’s into the dumpling mix as I wanted the prawn and fresh herb flavours to be the heroes. I always love dumplings and love that here they can become part of the main event for dinner.
For the photos today I have served them up as an individual generous portion (slightly greedy – I hate it when there aren’t enough of the good bits in a meal ! ) but, when I have friends and family for a meal I mostly resort to big platters and I would love to serve this on a big platter with a jug of dipping sauce and little bowls for everyone on the side. It was interesting to me that these potstickers are really good at room temperature (and not too bad cold) which also makes for helpful salad meals. A friend and fellow dumpling maker is here for Christmas and the plan is to have a dumpling dinner, so watch out for more photos on Facebook and Instagram, no pressure Chloe!
Prawn Potstickers (makes approximately 70)
- 800 grams raw prawns tails removed and well drained
- 1 cup roughly chopped asian herbs. Use what you have available at the time. I used 2 stalks lemongrass, handful of Vietnamese Mint, 3 kaffir lime leaves, small handful of coriander, a small handful of mint and a knob of raw ginger. A little lime zest would also work well!
- 2 Tablespoons fish sauce
- 2 tablespoons cornflour
- 1 packet of dumpling wrappers
Put all your herbs into the bowl of the food processor and blend well, leave it running for a bit so that the lemongrass, kaffir lime leaves and ginger are well broken down. You will end up with an amazingly fragrant green paste.
Next add your prawns and pulse, you want a “pastey” mix but with some remaining solid prawn texture. It is nice to still have a little prawn crunch in the final dumplings.
Now add to this your fish sauce and cornflour and pulse briefly to mix. This will serve to season and hold the mix together.
Clear your bench and cover three trays with baking paper. You will need a small bowl of water to moisten the wrappers and a
teaspoon for measuring mix onto wrappers. The Wrappers I used were slightly dry so I passed each wrapper through the water before putting prawn mix on. If your wrappers are nice and soft just moisten the edges to help seal the potstickers edges. Once you have your mix on and the edges are wet pull together in the middle and pleat to join. My methods here are very amateur and you are welcome to check the internet for a more professional look, but this worked for me today.
Once you get to this point you can choose to continue and cook them, wait till later and make your salad etc… They will hold in the fridge for a couple of hours or pop them in the freezer on the trays and then bag for later dates when frozen.
To cook your potstickers you will need a large pan with a reasonably well fitting lid. Heat a couple of tablespoons of olive oil in the base of the pan. Once this is hot add your potstickers and allow to fry until starting to brown on the bottom. Add 1 cup of water and cover allowing them to cook over a steady heat for about six to eight minutes until liquid has nearly all evaporated then take off the lid and fry till the bottoms are golden brown and crisp
Crunchy Asian Salad (enough for four people)
For the Dressing place into a bowl large enough to toss whole salad together add
- 2 tablespoons fish sauce
- 4 tablespoons rice wine vinegar or lemon/lime juice
- 1 Teaspoon sesame oil
- 1 tablespoon of coconut sugar or other sweetener of choice
- 1 tablespoon finely zested ginger
Whisk these ingredients together and pile salad ingredients of your choosing on top
- Small half green cabbage
- Small quarter red cabbage
- Fresh herbs such as vietnamese mint, coriander, mint, rocket
- Couple of spring onions
- Peas and/or edamame beans
- Chilli peanuts
- Optional (as is everything else) finely sliced chilli
Dipping Sauce for Potsticker Dumplings
- Equal quantities Citrus Soy and Rice Wine Vinegar
- Fine slivers of red chilli, ginger and spring onion
- You will need a couple of tablespoons for each 10 potstickers