Prawn Dumpling Soup
I have always loved Mum’s dumpling soup. Unlike many of the cheap dumplings sold outside, Mum uses fresh succulent prawns. Adding chopped water chestnuts gives a refreshing crunchiness to the taste too, which the usual ones sold outside lack. I decided to try my hand at making some dumplings recently…
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IngredientsÂ
- 250g of minced pork
- 4-5 medium to large prawns, shelled, de-veined and diced
- 1-2 water chestnuts, washed, peeled and finely chopped
- 1 tsp cornflour
- 1 tsp light soya sauce
- 1/4 tsp salt and 1/4 tsp sugar
- Dash of white pepper
- Chicken stock
- 6-7 stalks of Chinese chye sim (or caixin)
- Dumpling skin (available at most local supermarkets or at the local wet market)
- Spring onion / Chinese parsley for garnishing.
- Sesame seed oil
Method
- Prepare the filling: Mix pork, prawns, water chestnuts, cornflour, soya sauce, salt, sugar and pepper. Leave to marinate for 15-20 minutes. (The amount here should be adequate to make 18-20 dumplings)
- Make the dumplings: fold the dumpling skin into half and put an adequate amount of filling within.
- Boil pot of water.
- Cook dumplings in boiling water for 4-5 minutes (till the dumpling wrinkles). Cook in batches of 5-6 dumplings each time to ensure that they are well cooked! Remove dumplings and drain dry when cooked.
- Using the water from boiling the dumplings (which contain kansui – which is essentially a type of alkaline water, containing sodium carbonate and usually potassium carbonate), boil chye sim for 3-4 minutes. The kansui makes the chye sim nice and green when cooked. Remove the chye sim and drain when cooked.
- Serve dumplings with chye sim in chicken stock, adding light soya sauce to taste.
- For added fragrance, add a dash of sesame seed oil and pepper.
- Garnish with spring onion and Chinese parsley.
- Serve hot!
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