Dumplings have always been a favorite of mine, but sometimes, too much of the same thing can be boring. Here’s a new spin on the classic prawn dumplings, gluten-free, healthy and meat-free!
If you still prefer the classic dumplings, here are a few recipes for you to check out!
Makes 16 dumplings
- Prep:1 hour
- Cooking time: 10min cook time
- Temperature: Medium Heat
- 250-300g or 15 medium prawns, de-veined and peeled; keep the heads.
- 15 Tofu puffs
- 1 teaspoon sesame oil
- 1/2 teaspoon mirin
- 1/2 teaspoon fish sauce
- 1 teaspoon, each, salt & white pepper
- 500 ml Chicken Stock
- Remove the shells and set aside the prawn heads.
- Mince & de-vein, the shelled prawns (either with food processor or knife), and add sesame oil, mirin, fish sauce and salt & white pepper.
- Punch / pick up and slap (yes sounds bizarre) prawn mince in the bowl, until the mince becomes sticky. [this ensures the filling stays moist and ingredients are evenly distributed in the mix.] Leave to marinate for at least 20-30 minutes in the fridge.
4. Cut a slit (~2cm) in your tofu puffs.
5. Using a teaspoon, fill the tofu puffs till they overflow (~2-3 teaspoons). Set aside.
6. Add 500ml chicken stock and the prawn heads in a pan. Boil and reduce, and gently mash the prawn heads, until the prawn flavor (or oil) has dissolved in the water. Remove the prawn heads.
7. Place the filled tofu dumplings in the broth. At Medium Heat, braise the dumplings for 10 minutes, until the prawn mince turns white.
p.s. Add more chicken stock if the prawn broth reduces too much.