Chinese Prawn Potsticker Dumplings with Jasmine Rice
Homemade dumplings filled with minced tiger prawns, pre-cooked jasmine rice, Chinese leaves, and aromatics. Boiled dough wrapped around a ginger and soy-based filling, steamed until tender. Served with a tangy soy-vinegar-chilli dipping sauce. Traditional technique with pleated edges and flat base.
Ingredients
- 1 ¼ cups all-purpose flour, plus extra for dusting
- 8 ½ tbsp boiling water
- 4 oz tiger shrimp, mincedshrimp1:1shellfishadds shellfish
similar size and texture
- ⅝ cups Tilda Fragrant Jasmine Rice, pre-cooked
- 2 ¾ oz Chinese leaves, choppednapa cabbage1:1vegetable
same ingredient, regional name
- 1 tsp ginger, finely chopped
- ½ tsp garlic puree
- ½ tbsp Shaoxing rice winedry sherry1:1alcohol
similar umami profile
- ½ tbsp dark soy sauce
- 1 tbsp green onions, chopped
- 1 tsp coriander, chopped
- 1 tsp sesame oil
- ½ tsp palm sugar
- 3 tbsp soy sauce, for dipping sauce
- 1 tbsp white rice vinegar
- 2 tsp chilli oilsriracha1:1condiment
adds heat and flavour
Instructions
- 1
Place flour in a large bowl and gradually stir in hot water, mixing continuously until incorporated.
- 2
Tip dough onto a work surface and knead with your hands, dusting with flour if sticky, until smooth, about eight minutes. Rest for 20 minutes.
- 3
While dough rests, combine all stuffing ingredients in a bowl and mix thoroughly.
- 4
Shape dough into a 7.75"-long roll, 1.0" in diameter. Slice into 16 equal pieces and roll each into a ball.
- 5
Roll each ball into a flat round pancake about 3 ½" in diameter using a rolling pin.
- 6
Place two teaspoons of filling in the centre of each pancake. Moisten edges with water, fold in half, and pinch to seal.
- 7
Pleat around the edge with your fingers to seal well, creating a shape with flat base and rounded top.
- 8
Steam in a basket for about eight minutes. Alternatively, fry.
- 9
For dipping sauce, combine soy sauce, rice vinegar, and chilli oil in a small bowl.
Tips
Dust work surface and rolling pin lightly with flour to prevent sticking during dough shaping.
Ensure dough edges are well-moistened with water before folding to achieve a good seal.
Pre-cook jasmine rice according to packet instructions before mixing into filling.
Roll dough pancakes to consistent thickness for even cooking.
Good to Know
Refrigerate cooked dumplings in an airtight container for up to three days. Freeze uncooked dumplings on a tray before transferring to a bag for up to one month.
Prepare dough and filling separately up to one day ahead. Shape dumplings up to four hours ahead, cover, and refrigerate.
Serve hot with soy-vinegar-chilli dipping sauce.
Common Mistakes
Do not skip the 20-minute dough rest to avoid tough, dense dumplings.
Do not overfill pancakes to avoid bursting during cooking.
Do not undercook dough to avoid gummy texture inside.
Substitutions
same ingredient, regional name