Prep time
0 mins
Cooking Time
30 mins
Serves
4
Ingredients
Dumpling filling:
250g Coles MSC
Raw Whole Banana Prawns – peeled,
deveined and meat finely minced
1 tablespoon ginger, finely grated
1 tablespoon coriander stems, finely
sliced, tops reserved for garnish
2 green spring onions/scallions,
finely sliced
1 teaspoon Coles Asia Sesame Oil
1 tablespoon Coles Asia Light Soy Sauce
1 packet won ton wrappers (20)
1 Coles Free Range Egg, beaten for brushing
Roast Chilli Oil:
2 tablespoons dried chilli flakes
½ teaspoon Chinese 5 spice powder
2 cloves garlic, crushed
1 tablespoon roasted white
sesame seeds
1 bay leaf
2/3 cup Coles Sunflower Oil
Method
- To make the chilli oil, place the chilli flakes, 5 spice powder, garlic, sesame seeds and bay leaf into a heat proof bowl.
- Heat the oil until nearly smoking, then carefully pour over the chilli mixture. Mix with a metal spoon while the oil is hot so everything cooks evenly.
- Once cool, remove the bay leaf and place into a jar. The longer the oil sits, the more fragrant it will get.
- Place all the dumpling filling ingredients in a bowl, and mix well.
- Place the won ton wrappers on a clean tea towel. Place 1 heaped teaspoon of the mixture in the centre of the wrapper. Brush the outside of the wrapper with a little eggwash.
- Fold the dumpling over to form a triangle shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings and keep under a clean damp cloth.
- Bring a large, wide-based frying pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5-6 minutes, occasionally moving around to ensure they do not stick.
- Remove with a slotted spoon and place into a shallow serving bowl. Drizzle with chilli oil* and reserved coriander sprigs.
*Chili oil will last up to 2 weeks room temperature, or up to 2 months refrigerated.