Prawn Dim Sum

Try this dishy fave from Hong Kong
Thursday , 12 July 2012
Prawn Dim Sum
Prawn Dim Sum

Makes 30 Dumplings

1 packet dumpling pastry

For the Filling:
1 lb shrimp, cleaned and minced
2 tbsp bamboo shoots, minced finely
1 tbsp spring onion, white part only
1 tsp ginger, finely grated
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sherry (optional)
1 tbsp sugar
1 tsp salt and pepper, to taste
2 tbsp corn starch

Mix together all the ingredients to make the filling. 
2. Set aside and refrigerate for 1 hour.
3. To make the dumplings, cut out a round shape from the pastry (if it comes in flat sheets rather than pre-cut discs). The circle should be around 10cm in diameter. Put a small ball of the filling in the centre and then, working from 1 edge to another, close up the circle using your thumb to make pleats. Seal with a little water as you go along. It can be a little bit tricky, so you can cheat and use a dumpling maker instead.

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