Pan Fried Chinese Prawn Dumplings
Whether the dumplings are boiled, pan-fried or steamed, they are all delicious and a Chinese symbol of unity.
EQUIPMENT (click pictures for details)
Ingredients
- 30 pcs wheat wrappers
For the filling
- 200 gr prawn tail meat
- 3 tbsp cooked chestnuts diced
- 4-5 tbsp cooked bamboo diced
- 1 tsp grated fresh ginger
- 1 tbsp sliced spring onion
- 1 tsp corn starch
- ½ tsp sesame oil
- ½ tsp salt
- 1 pinch ground pepper
- 1 pinch sugar (optional)
For the sauce
Instructions
- Combine all ingredients for the filling and season to taste.
- Place a spoonful of filling onto a wrapper. Seal the wrapper using the technique you're most comfortable with.
- Heat cooking oil over a high heat. Start frying the dumplings until the bottom part is golden brown.
- Pour cold water into the pan and cover up to ⅓ of the dumplings. Cover the pan with a lid and cook over a high heat until the water evaporates completely. Fry for another 30 seconds for the dumplings to crisp up.
- Mix the ingredients for the sauce together and serve alongside the gyoza.
Nutrition for 1 portion
Calories: 11kcalCarbohydrates: 1gProtein: 1gFat: 1gCholesterol: 11mgSodium: 53mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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