King Prawns, Egg and Chinese Chive Water Dumplings

Handmade dough filled with prawns, eggs, and chives, then boiled using traditional water-tempering methods for a soft, savory result.

Chinese Seafood Dumplings Appetiser Prawns Handmade

Estimated Nutrition

Calories

363.1

kcal / serving

1452.4 kcal total

Carbs

36.2g

per serving

144.8 g total

Fat

15.1g

per serving

60.5 g total

Protein

20.6g

per serving

82.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range, lightly beaten with salt

GrainsCereals

200

Plain Flour

Plus extra for dusting

Liquids

100

Water

Lukewarm

Shaoxing Wine

Or dry sherry or rice vinegar

NutsSeeds

0.5

tsp

Salt

Beaten into eggs

piece

White Pepper

Pinch

OilsFats

Vegetable Oil

Sesame Oil

Seafood

200

King Prawns

Two-thirds roughly chopped and one-third finely chopped

Vegetables

Chinese Chives

Also known as garlic chives

piece

Ginger

Small piece, finely chopped

Method

Mix flour and lukewarm water in a bowl to form a soft dough.

Drain the dumplings and serve immediately.

Boil dumplings in a pot for 10 minutes, adding 100ml cold water twice during the process.

Place prawn filling in the center of each disc and pinch edges to seal into crescents.

Cut dough into thumb-sized pieces and roll into thin discs with thicker centers.

Dived rested dough into four pieces and roll each into a 2cm wide log.

Combine prawns, eggs, salt, chives, ginger, pepper, wine, and oils in a bowl and mix well.

Knead dough on a floured surface for 10 minutes until smooth, then rest for 30 minutes.