Dim Sum (Steamed Wonton Dumplings with Turkey and Prawns)
Delicate dim sum dumplings filled with turkey mince, prawns and fresh coriander come together in under an hour. Simply fill them, steam them in a bamboo basket and serve with a fragrant soy dipping sauce. Wonderful as a light lunch, dinner or snack.
Prep: 30 min
Cook: 10 min
Servings: 4
Energy: 422 kcal per serving
Method
01.
Chop the prawns, chilli, coriander, garlic and spring onions very finely so they mix well with the mince. Add the mince, grated ginger and salt.
02.
Shape the dough into dumplings. Frozen wonton wrappers are usually only square, but dumplings need rounds. You can cut them out with a knife or a cutter – you need a mould about 10 cm in diameter.
03.
Place a round of dough on your palm and use a small fork to put a small ping-pong-ball-sized piece of the meat mixture on it. Close your palm so your fingers wrap around the dumpling on all sides while pressing down on the filling with the fork so it stays inside. Now you have two options: either close the dumpling like a purse (as we did – but then use slightly less filling), or leave the dumpling open so some of the meat sticks out (the result then resembles an open little basket).
04.
Prepare to steam – bamboo steamers are ideal. Line them with baking paper and arrange the dumplings in them, always base down. Pour a few centimetres of water into a pan or shallow pot that the steamers just fit into and bring it to the boil so steam rises. Then stand the steamers with the dumplings in the pan and steam for 9–11 minutes depending on the size of the dumplings.
05.
Remove the dumplings from the steamers and serve immediately with small bowls of soy sauce, chopped fresh coriander and finely sliced chilli to taste. SOMETHING EXTRA: The dumplings can also be made ahead. Shape them and arrange them raw on a deeper baking tray lined with baking paper. Cover well with cling film – the edges of the dough tend to dry out and harden. They will keep in a cool place for about half a day.
