|home made prawn dim sum|
Dim sum is a pretty wide reaching title meaning small, bite sized portions of food, normally cooked or served in a steamer but here I am referring to these tasty little dumplings which to be more precise are a type of gyoza, sometimes known as a potsticker.
However I learnt all of this after the trip to the chinese supermarket, where unsurprisingly everything was labelled in chinese and I spent along time trying to find the right thing. I also learnt that asian supermarkets are amazing, why has no one ever told me how great they are. Anyway back to the dim sum lesson, a gyoza shouldn't be confused with a wonton (what i almost bought) as a gyoza has a thicker, slightly chewier shell and is more commonly served with a dipping sauce rather than in a broth. You also get a ton of the wrappers for about a pound so I'm having them again next week.
I am being so informative in this post, normally it's just meat this, meat that, o i stuck a burger in my gob the other day.
Anyway, if you steam these like you are meant to they make for a super healthy dinner. We had some steamed, some fried then steamed, and some just fried. Sadly because they were so tasty I don't have any pictures of the finished product as I gobbled them up to quickly.
We made ours with prawns and half a left over bag of value stir fry veg (i'm probably not meant to admit to things like that on the internet) and it works really well, it just had to chopped up really fine. When I do it again, i'm going to use a prawn and pork mix and have less cabbage etc in there as it did make it a bit of a padded out poor mans potsticker.
Prawn Dim Sum/ Potsticker/ Gyoza
Makes about 30
shredded white cabbage, onions, carrot
1 tsp ginger
1 tbsp sesame oil
1 tbsp rice wine
1/2 tsp white pepper
1 tsp caster sugar
1 tsp salt
1 red chilli
2 cloves garlic
3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
1/2 tsp sugar
1. Finely chop your vegetables and prawns so the prawns become almost paste like, put into a bowl and add the seasonings and finely shredded ginger. Mix together well.
2. Take a wrapper, a place a small portion, about half a dessert spoon of mixture onto the middle of the wrapper. Don't overfill as it means the wrappers will tear and no one wants a gaping dumpling do they. Wet the edges of of the gyoza and lift the edges into a semi circle shape and pinch the edges together. Continue till all the mixture is used.
3. If you have a steamer thats swell for you, you smug git, I didn't so I got a sieve and put it over a pan of boiling water and it worked just fine. Steam them for about 4/5 minutes with a lid over the sieve.
If you want them fried them put them in a pan with a small amount of oil for about 4 minutes or until the edges are crispy.
The prawns we used were from the reduced section so I was generous with the cooking time because no one wants to get the voms from dodgy prawns.
Even with reduced prawns, 100% tasty, maybe I am starting to live up to my non existent asian heritage.