Ingredients
- DUMPLING DOUGH
- 1 cup Plain Flour
- 1 Tbsp corn Flour
- 1/2 cup Water
- DUMPLING FILLING
- 400g Raw Prawns
- 1 Chicken Fillet
- 1/2 Onion
- 1/2 Cup Carrot
- 2 Cups Purple Cabbage
- 1/2 Cup Red Capsicum
- 2 Tbsp Coriander
- 2 Tbsp Crushed Garlic
- 4 Tbsp Chilli Sauce
- 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Chinese cooking Wine
- NOODLE FRITTERS
- 2 packets Indo mie Noodles
- 40 grams Red Capsicum
- 40 grams Carrot
- 40 grams Purple Cabbage
- 40g Onion
- 80 grams Corn Kernals
- 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 3Eggs
- Pepper/Salt
Method
- DUMPLING DOUGH
- Combine plain flour and corn flour, adding water gradually, mixing and kneading until you have a ball. Place aside and rest for 10 minutes.
- Knead again for 4-6 minutes until dough is soft, smooth and pliable. Cover bowl with cling film and a tea towel. Rest in a warm dark spot for 2-3 Hrs.
- DUMPLING FILLING
- Shell and devein prawns.
- Dice onion and saute with prawns, garlic, pepper and ginger for 1 minute. Add soy and Chinese cooking wine. Cook until liquid reduces into a sauce. Cook for another minute then remove from heat. Cool and refrigerate.
- Fry cabbage in a little oil for 1-2 minutes, then add cooking wine. Reduce, stirring constantly until no wine is left. Place aside to cool.
- Dice vegetables and chicken, I have used leftover cooked teriyaki chicken.
- Cut dough into 10g pieces and roll gently into balls, kneading if necessary. Roll out into discs, making sure to dust between each wrapper with flour so as to not stick together.
- Place a dumpling wrapper on a floured board. Fill centre with ingredients and bring corners together. Squeeze and gently twist. Wet fingers if necessary.Note: Amount of filling will depend on the size and strength of your own homemade wrappers.
- Fry for about 5 minutes until golden brown, or steam for 20 minutes or until the dumplings are nice and translucent.
- NOODLE FRITTERS
- Cook noodles as instructed on packet, drain and cool.
- Chop vegetables.
- Combine vegetables and noodles together in a bowl, then whisk eggs and add to mix.
- Heat a medium-sized frying pan with a little oil and add !/4 cupfuls of mixture to make 1 fritter. Fry to golden brown. Turn and cook 1-2 more minutes. Transfer to plate and cook remaining fritters.Note: I used egg rings for mine.
Product used in recipe
- Lee Kum Kee - Premium Dark Soy Sauce
