Dried Oyster and Prawn Dumpling

Dim sum is a wonderful thing – little crystal-skinned dumplings filled with flavourful meats and seafoods, steamed or fried, sweet or savoury; all are delicious. The art of dim sum is not an easy cuisine to master; indeed, for the average home cook, making one’s own dim sum seems almost too fastidious a task. Yet there is something about these recipes, lovingly crafted by one’s own hands, that speak of the true spirit of the Lunar New Year – sharing good things with family and loved ones. These dumplings showcase an array of traditional Cantonese methods for cooking – pan frying, deep frying, and steaming. From the crisp pastry of deep fried sui gao to the plump and springy crystal skinned dumplings, to the crisp blossoming of flaky pastry, these are a wonderful set of flavours and textures, each a delight to look at, and even moreso a delight to eat.

 

Dried Oyster and Prawn Dumpling

Makes 30 – 40.

 

INGREDIENTS:

FOR CRYSTAL SKIN

300 g potato flour

450 g warm water

450 g boiling water

1 tsp onion oil

 

METHOD:

Add warm water to potato flour and mix well until emulsified. Add boiling water and mix until thick and expanded in size.

 

FOR FILLING

700 g prawn meat

dash of white pepper

18 g salt

25 g AJI-NO-MOTO®

45 g sugar

6 g corn starch

93.7 g onion oil

dash of sesame oil

25 g coriander leaf

dried oysters

fatt choy

 

METHOD:

TO MAKE FILLING

1. Prepare dried oysters: place in a bowl with enough water to cover, then steam for half an hour.

2. Prepare fatt choy: cover with water, add some AJI-NO-MOTO®, salt and sesame oil to taste, then steam for 10 minutes.

3. Peel prawns and add in lye water. Rinse under tap for 20 minutes, then drain and process into a paste.

4. Mix in pepper, salt, AJI-NO-MOTO®, sugar, corn starch, onion oil, sesame oil and coriander leaf.

 

TO ASSEMBLE

1. Roll skin out into a long cylinder of about an inch in diameter. Portion skin into 15 g balls. Roll each ball out into a circle; flatten out, then fill each circle with 30 g of filling.

2. Pinch the sides of each dumpling to form a triangular shape.

3. Steam dumplings for 5 – 7 minutes.

4. Serve with dried oysters, fatt choy, and oyster broth made with chicken stock, AJI-NO-MOTO® and shaoxin wine.

 

Crystal Shrimp Dumpling

Makes 30 – 40.

 

INGREDIENTS:

FOR SEASONING

1/2 tsp white pepper powder

11 g potato flour

9 g salt

11 g AJI-NO-MOTO®

40 g sugar

4 g onion oil

2 tsp sesame oil

 

FOR FILLING

700 g prawn meat

25 g coriander, minced

50 g water chestnut, minced

30 – 40 prawns for topping

 

METHOD:

TO MAKE FILLING

1. Peel prawns and add in lye water. Rinse under tap for 20 minutes, then drain and process into a paste.

2. To season: add pepper and potato flour, then mix by hand to combine. Add AJI-NO-MOTO® and sugar; combine again. Add onion and sesame oils; combine again. Add in coriander leaves and minced water chestnut.

3. Allow to marinate in chiller for an hour, until slightly firmed.

 

TO ASSEMBLE

1. Prepare prawns for topping; peel and clean the prawns, leaving the tails on.

2. Roll skin out into a long cylinder of about an inch in diameter. Portion skin into 15 g balls. Roll each ball out into a circle; flatten out, then fill each circle with 30 g of filling.

3. Pinch the sides of the skin to form an eye-shaped dumpling with the filling in the centre. Mount a prawn, tail up, onto the filling, making sure it is steady. Repeat until all dumpling skin has been used up.

4. Steam dumplings for 5 – 7 minutes.

 

Recipes by Chef Thye Yoon Kong.

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