Prawns and Celery Boiled Dumplings

TOTAL TIME

30mins

Ingredients

30 gyoza wrappers

200g Prawns

200g minced pork

1 celery stalk (100g)

1/3 tsp salt

50g spring onions -finely chopped

4–5 tbsp Gyoza Dumpling Dipping Sauce

For seasoning the filling:

(A)4 tsp Gyoza Dumpling Dipping Sauce

(A)2 tsp sesame oil

(A)12g ginger -finely chopped

(A)Black pepper to taste

For topping

(B)Coriander

(B)Spring onions

(B)Ginger

Method

Peel the Prawns, remove the black veins, and coarsely chop. Chop the celery into roughly 5mm pieces, sprinkle with salt, let sit for a while, then squeeze out the excess moisture.
In a bowl, combine the minced pork with the seasoning ingredients (A) and mix well. Add the Prawns, celery, and chopped spring onions, and mix thoroughly.
Moisten the edges of each gyoza wrapper with water, place about 17g of the filling in the centre, and fold the wrapper in half. Seal the edges by pinching them together after moistening them with water. Repeat to make a total of 30 dumplings
Bring a large pot of water to a boil. Add the dumplings and cook for about 3 minutes, or until they float to the surface. Remove with a slotted spoon, drain, and transfer to a serving plate.
Sprinkle (B) for topping and drizzle with Gyoza Dumpling Dipping Sauce.

Key tip

When boiling, do not add all the dumplings at once ,cook them in batches.

To prevent the dumplings from sticking to the bottom of the pot and tearing, gently stir them as you add them to the pot.

Products used

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