Prawn Dumplings by Wendy are a delightful treat that always brings me back to memories of cozy kitchens and family gatherings. These dumplings are the perfect blend of tender prawns, aromatic seasonings, and a delicate wrapper. I first learned how to make Prawn Dumplings by Wendy from my grandmother, who would prepare them for special occasions. There’s something so comforting about the process of folding each dumpling, knowing that it will soon be steaming on the stove, ready to be enjoyed.
The Ingredients and Preparation
To make Prawn Dumplings by Wendy, you’ll need a few simple ingredients: fresh prawns, garlic, ginger, soy sauce, sesame oil, and a few veggies like spring onions. I also love adding a bit of cornstarch to help bind everything together. Preparing the filling is easy—just chop the prawns finely and mix them with the seasonings. It’s always important to taste as you go, adjusting the flavors until they’re just right. The dumpling wrappers are simple to use, but you can also make them from scratch if you’re up for a little extra effort.
Wrapping the Dumplings
The most fun part of making Prawn Dumplings by Wendy is wrapping them. You have to be careful not to overfill the dumpling wrapper, or they won’t seal properly. I take a spoonful of the prawn mixture and place it in the center of each wrapper. Then, I fold the sides together and pinch the edges to create the perfect pleats. It takes a bit of practice, but I love the challenge. Once they’re all wrapped, I place them on a steaming rack, ready for their turn in the steamer.
Steaming and Serving
Steaming the Prawn Dumplings by Wendy is the final step, and it’s always a rewarding moment. I set the dumplings in the steamer, making sure not to overcrowd them, and let them cook for about 10-12 minutes. The aroma that fills the kitchen is absolutely irresistible. When they’re done, I serve them with a dipping sauce made of soy sauce, vinegar, and a touch of chili oil for a little kick. Every bite of these Prawn Dumplings by Wendy reminds me of the warmth and comfort of home.
Table of Contents
Chef’s Notes- Prawn Dumplings
- For the smoothest filling, make sure the shrimp are finely chopped, especially when processing part of the shrimp. This helps to create a consistent paste-like texture that binds the filling together while keeping some chunkiness for a pleasant bite.
- When placing the shrimp mixture on the wonton wrappers, don’t overstuff them. A heaping tablespoon of filling should be enough for each dumpling. Overfilled dumplings may not seal properly or could break during steaming.
- To ensure the wonton wrappers seal tightly, moisten the edges with a little water. This helps the wrapper stick and prevents it from opening up while cooking.
- If you don’t have a bamboo steamer, a metal steamer basket works just as well. Just make sure you line the basket with lettuce leaves or parchment paper to prevent the dumplings from sticking.
- These dumplings freeze well. Once they are assembled, lay them on a baking sheet in a single layer and freeze them for 1-2 hours. After that, transfer them to an airtight container or freezer bag for up to a month. To steam from frozen, simply add a few extra minutes to the steaming time.
- Taste your filling before sealing the dumplings. If you like a stronger kick, add a little more ginger or lemongrass. If you prefer a milder version, adjust the soy sauce and rice wine vinegar to your liking.
- If you’re out of rice wine vinegar, white vinegar or apple cider vinegar can work in a pinch, though rice wine vinegar adds a subtle sweetness. You can also replace the shrimp with ground chicken or tofu for a different take.
Prawn Dumplings
4
dumplings30
minutes10
minutes195
kcal40
minutesExperience the irresistible charm of homemade prawn dumplings with our easy-to-follow recipe! Perfect for dim sum lovers and anyone craving a delicious, savory treat. Crafted with fresh ingredients and bursting with flavor, these dumplings are sure to impress your family and friends. Whether you’re a seasoned cook or just starting out, our guide makes preparing these delectable morsels a breeze. Dive into the world of Asian cuisine and elevate your meal game with these customizable, affordable, and healthy prawn dumplings. Get ready to savor every bite and create unforgettable dining moments!
Ingredients
- Wrappers
24 square wonton wrappers
- Aromatics
1 clove garlic finely minced
½- inch piece fresh ginger peeled and finely chopped
½- inch stalk lemongrass finely diced
- Protein
½ pound shrimp peeled, deveined, and finely chopped
- Seasonings
1 teaspoon soy sauce
½ teaspoon rice wine vinegar
½ teaspoon sesame oil
¼ teaspoon salt
⅛ teaspoon white pepper
- Alternative Ingredients:
Soy Sauce: Substitute with tamari for a gluten-free option.
Shrimp: Replace with finely chopped chicken or tofu for a vegetarian version.
Rice Wine Vinegar: Use white vinegar or apple cider vinegar if unavailable.
Wonton Wrappers: Can be substituted with dumpling skins or spring roll wrappers.
Directions
- Prepare Aromatics – Begin by placing the minced garlic, chopped ginger, and diced lemongrass into a food processor. Pulse the mixture 6 to 8 times until it’s finely ground and well combined, which should take about 2 minutes. Ensure you scrape down the sides of the bowl to incorporate all ingredients. *Optional:* Add a pinch of sugar to balance the flavors.
- Create the Filling – Add half of the chopped shrimp to the food processor along with the soy sauce, rice wine vinegar, sesame oil, salt, and white pepper. Process until the mixture forms a smooth paste, approximately 3 minutes. Transfer the filling to a large mixing bowl and gently fold in the remaining shrimp by hand to retain texture.
- Assemble Shumai – Take a wonton wrapper and place about ½ tablespoon of the shrimp mixture into the center. Lightly moisten the edges with water, then bring all sides together and press to seal, leaving the top exposed. Arrange the prepared shumai on a baking sheet, ensuring they are spaced about 1 inch apart. Garnish each dumpling with a slice of green onion.
- Steam the Dumplings – Fill the base of a steamer pot with 2 inches of water and bring to a boil over medium-high heat. Line the steamer basket with lettuce leaves and arrange the shumai on top, ensuring they do not touch each other. Cover and steam for 8 to 10 minutes, or until the shrimp are fully cooked. *Optional:* Serve immediately with ponzu sauce or a mixture of soy sauce and sesame oil for dipping.
Equipment
- food processor
Nutrition Facts
- Calories: 195kcal
- Carbohydrates: 14g
- Protein: 16g
- Fat: 8g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 600mg
- Potassium: 300mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 30mg
- Iron: 2mg
FAQ- Prawn Dumplings
Can I use frozen shrimp for this recipe?
Yes! Frozen shrimp work fine as long as you thaw them completely and pat them dry to remove excess moisture. This helps keep the filling from becoming too watery.
Can I make the filling in advance?
Absolutely! You can prepare the filling ahead of time and store it in an airtight container in the refrigerator for up to 1 day. This allows the flavors to meld together, making the dumplings even more flavorful when steamed.
Can I bake these dumplings instead of steaming them?
While steaming is the traditional method, you can bake them at 375°F for about 12-15 minutes. They may not have the same soft, tender texture as steamed dumplings, but they will still be delicious with a slightly crispy exterior.
Can I make these dumplings without a steamer?
Yes, you can! If you don’t have a traditional bamboo steamer, you can use a metal colander or sieve placed over a pot with simmering water. Just make sure the water doesn’t touch the dumplings and steam them covered.
How can I tell when the dumplings are done?
The dumplings are ready when the shrimp filling turns opaque and firm. If you’re unsure, cut one dumpling open to check; the filling should be cooked through and not translucent.
