Monday, 11 August 2014
Prawn Blossom Dumpling
My daughter loves eating dim sum and we would occasionally go yum cha and enjoy the many tasty varieties available at the restaurant. Much as I love the food served, I find them a bit oily at times. So I decided to try my hands at making these cute and pretty prawn dumplings. Made to mimic flower blossoms, these savoury seafood dumplings look as good as they taste. With a little bit of effort, you can have your own yum cha right at home!
Prawn Blossom Dumplings
Recipe from Cookbook by Ng Lip Kah
(Makes about 40 pieces)
300g Prawn (shrimp)
3g Chicken Powder
5g Potato Starch
A dash of Ground White Pepper
A dash of Sesame Oil
Blossom Dumpling Skin
200g Wheat Starch
80g Potato Starch
200ml Boiling Water (I suggest adding more water if you find the dough too dry)
1/4 tsp Shortening or Vegetable Oil
Frozen Mixed Vegetables (Peas, Corn Kernels and Carrots) for garnishing
1) To make seafood paste, using a blender, blend prawns into a paste. Mix well with seasoning ingredients in a large bowl.
2) Prepare the skin. Pour wheat starch into a mixing bowl. Add boiling water and stir with a spatula to mix.
3) Add potato starch and apply shortening or vegetable oil over the surface. Mix well until a smooth dough forms. Cover with cling film until ready to use to prevent the dough from drying out.
4) Roll dough into a long cylinder about 1.5-2 cm in diameter. Cut out smaller pieces, each of about 1.5-2 cm long.
5) Flatten each dough piece into a thin round sheet.
6) Scoop 1 tsp seafood paste onto the centre of a dough round. Fold the dough round over the seafood paste until the top resembles a three-pointed star, The top should be sealed, with three flaps extending at the sides.
7) Take the tip of one flap and curve it towards the next flap, lightly pinching to join the tip to the centre of the star. Repeat until three round pleats are formed.
8) Place mixed vegetables into the pleats and steam for 4 minutes over high heat. Serve immediately.