Lemongrass & Prawn Dumpling Recipe by The Intimate Table
By Ashleigh (@theintimatetable)
Prawn and Lemongrass Dumplings
Plump dumpling perfection. A luscious morsel of prawn, crisp spring onions, lemongrass and coriander accompanied by a vibrant Nam Jim, packing the full power and flavour of great South- East Asian cuisine.
Best enjoyed alongside our 'Lemongrass and Ginger' Happy Hour, for a lively afternoon combination.
Serves: 4-6 Prep Time: 45 Total Time: 1 hr
30-40 gyoza wrappers - found in your local Asian supermarket
300g prawns - peeled and deveined
5 water chestnuts - finely chopped
3 tablespoons spring onion - finely chopped 1 tablespoon coriander - finely chopped
2 tablespoons ginger - finely grated
1 garlic clove - finely grated
1 egg white
1 teaspoon flaky salt
Nam Jim Dipping Sauce:
1 long green chilli - deseeded, roughly chopped
1-2 tablespoons fresh coriander root - roughly chopped 1 garlic clove - finely grated
2 teaspoons honey
1 tablespoon fish sauce
1 juicy lime
1 double kaffir lime leaf - finely sliced
1 teaspoon flaky salt
To Serve: finely sliced spring onion, green chilli and small handful of coriander leaves.
For the filling, pulse the prawns in a food processor for 20 seconds until they’re roughly minced. Set aside in a bowl.
To the prawns, add the remaining filling ingredients. With a fork mix vigorously for a couple of minutes until the mixture becomes sticky and well combined. It’s important to mix your filling until it almost looks like a paste.
Place a teaspoon of the filling into the centre of a dumpling wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over the filling (you can add some pleats here if you like) and seal tightly, being sure to expel any air pockets. Repeat with the remaining filling and wrappers.
For the Nam Jim dipping sauce, combine the ingredients and set aside.
To cook the dumplings, either drop them into a large pot of simmering water for 5 to 6 minutes until the filling is cooked through and the dumplings have floated OR alternatively heat a little peanut oil in a pan and fry off your dumplings for 1 to 2 minutes until they have a nice golden bum. Pour over a little water, careful to avoid the resulting splatter and place a tight-fitting lid over the pan. Allow the dumplings to steam for a further 4 to 5 minutes.
Serve the dumplings alongside the Nam Jim and scatter over spring onion, chilli and coriander leaves.