Sometimes called 'potstickers' these lovely little dumplings are pan fried and then simmered. Serve with your favourite Chinese dipping sauce or just soy sauce.
3 people made this
Makes: 40 dumplings
2 tablespoons tiny dried prawns
40g rice noodles (vermicelli)
1 pinch salt
vegetable oil, as needed
200g Chinese chives, finely chopped
2 mushrooms, finely chopped
1 tablespoon vegetable oil
1/4 teaspoon sesame oil
1/2 teaspoon salt
1 pinch black pepper
40 round wonton wrappers
300ml boiling water
Method Prep:1hr › Cook:30min › Ready in:1hr30min
Soak the dried prawns in hot water for 30 minutes, then drain, rinse and finely chop. Soak the rice noodles in warm water for 10 minutes. Drain, squeeze out excess water and finely chop.
Beat the eggs in a bowl with a pinch of salt until light and foamy.
Heat 1 tablespoon vegetable oil in a wok over medium heat. Add eggs and cook 2 minutes until set. Flip the omelette and cook 1 more minute. Remove, let cool and cut into small pieces.
In a bowl, combine the egg with the finely chopped prawns, finely chopped rice noodles, chives, mushrooms, 1 tablespoon vegetable oil, sesame oil, 1/2 teaspoon salt and pepper. Stir well.
To make dumplings: wet the edge of a wonton wrapper and place a tablespoon of filling in the centre. Fold in half and pleat the edge with your fingers. Repeat to make 40 dumplings.
Heat vegetable oil in a large nonstick frypan. Add about half the dumplings and fry 2 minutes. Add 300ml boiling water, cover and cook 10 minutes until the bottoms of the dumplings are golden brown. Remove and keep warm. Repeat with remaining dumplings. Serve immediately with dipping sauce.