Prawn and Ginger Dim Sum

By vegar

Adrian Richardson

Ingredients

• Filling
• 2 scallops
• 200 g prawns shelled and de veined
• 1 knob ginger, shredded
• 2 tbls chives finely sliced
• 1 red chilli, seeds removed and chopped
• 2 tbls coriander, chopped
• 1 tbls soy sauce
• 1 tbls ketjup manis
• 1 tbls sesame oil
• Dumpling wrappers
• 2 1/2 cups plain flour
• 1 1/2 tsp salt
• 1 cup cold water
• 4 drops sesame oil

Details

Adapted from goodchefbadchef.com.au

Preparation

Step 1

To make the filling

Finely chop the prawns
Place all the ingredients in a large mixing bowl. Use your fingers to scrunch together well. Cover and refrigerate.



To make the wrappers

Combine the flour and salt in a large mixing bowl. Stir in the cold water and sesame oil and use your hands to work everything together to form a dough. Cover the bowl with plastic wrap and leave to rest for 2 0 minutes.

Tip the dough out onto a lightly floured work surface and knead for 5 –10 minutes until smooth and shiny. Cut the dough in half and roll each portion into 30 cm lengths. Cut each length into 22 portions.