After migrating to Australia, I cook more because eating out is not so convenient as in Singapore. Finding the Asian food that we love and familiar with is especially difficult. To encourage Gabriel to eat more meat, I make these fried chicken prawn dumplings. It is a simple and quick one as I use the store bought dumpling skin. The trick here is to use the rolling pin and roll the thick dumpling skin (not sure why the dumpling skin selling here is super thick) to a thinner one. Then stuff the filling you like, sometimes I also cook the dumplings in soup.
As my son prefer frying food, once in a while I'll fry these chicken prawn dumplings, the dumpling skin is crispy and the inner filling will be tender and juicy, I love to dip it in the Thai chili sauce with lime juicy. Is yummy!
Recipe from Ah Tze's kitchen play
(you can replace the minced chicken with pork or beef)
300g minced chicken
100g prawns, remove shell, wash and roughly chop
some coriander, chop
1 tbsp corn flour
2 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp salt
a dash of pepper
A stack of store bought dumpling skin (from Asian Groceries Store)
1. Prepare the filling: In a bowl, place the minced chicken, and prawn. Add corn flour, oyster sauce, light soy sauce, salt and pepper. Add in the chopped coriander, use a pair of chopstick, stir and mix the mixture together.
2. Wrapping: Roll the dumpling skin into a thinner piece, wrap in a spoonful of filling, seal the edge of dumpling skin with a bit of water using your finger tip. Pleat the edge of the dumpling skin by pressing together.
3. Deep-frying: Prepare a hot oil wok or a deep saucepan, when the oil is heated, lower the dumplings one or two at a time, lower the heat to medium. When the dumpling skin turn lightly brown, turn to another side and keep turning the dumpling to prevent burning. When the dumpling skin turned golden brown ~5 mins (depends on how hot the oil is) it is done. Take it out from the hot oil and dip dry on a piece of kitchen paper. Serve hot with chili dip.