Created by: Love Australian Prawns
Serves: 40 dumplings
Ingredients
- 1 garlic clove, finely chopped
- 1 green onion, finely chopped
- 1 cup of coriander, finely chopped plus extra to garnish
- 10 Chinese chives, finely chopped
- 2 dried shiitake mushrooms, rehydrated and finely chopped
- 2 pieces fresh wombok (Chinese cabbage) leaves, finely chopped
- 150 g Australian prawns, peeled and deveined, finely diced
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 2 teaspoons sesame oil
- 40 wonton wrappers
Chilli Broth
- 200 ml chicken stock from steam boat
- ½ tablespoon oyster sauce
- 4 teaspoons chilli oil
- Micro red vein sorrel to serve
Method
- Place garlic, green onion, coriander, chives, mushrooms, wombok, prawns, soy, sugar and sesame oil into a bowl and mix to combine.
- Working with 5 wonton wrappers at a time. Place 1 teaspoon of prawn mixture onto the centre of each wrapper, lightly wet all sides. Fold into a triangle and press to seal. Take corners of the triangle at the base and press together to seal. Repeat with remaining wonton wrappers and mixture.
- Place wontons into the steam boat and cook for 8-10 minutes or until cooked and tender. Place into individual bowls and spoon over chilli broth and top with micro sorrel to serve.