PRAWN DUMPLINGS RECIPES

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

Steps:

• For the filling, finely chop the prawns until they’re uniformly minced (you could also do this in a food processor). In a bowl, combine the prawns with the remaining filling ingredients. Use chopsticks or a fork to mix vigorously until the mixture becomes ‘sticky’. Place about a scant tablespoon of the filling into the centre of a gyoza wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over the filling (you can add some pleats here if you like but the shape doesn’t matter too much in the end here) and seal tightly, being sure to expel any air pockets. Repeat with the remaining filling and wrappers. For the red oil sauce, combine the ingredients in a bowl and set aside. Cook the dumplings in a large pot of simmering water for 5-6 minutes or until the filling is cooked. Serve the dumplings in bowls with generous spoonfuls of the red oil sauce and topped with spring onion. *NOTES: Use red wine vinegar if you can’t find Chinese black vinegar