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Steamed Asian dumplings with prawns, chicken and wild mushrooms. Recipe

Steamed Asian dumplings with prawns, chicken and wild mushrooms. Recipe

Steamed dumplings with a prawn, chicken and wild mushrooms and flavoured with chilli, ginger and chilli.

  • Preparation
  • Cooking time
  • Rest time
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(29 votes) 3.5/5
Pour people
  • Won ton wrapper(s) : 18 whole
  • Raw prawn(s) : 24 whole
  • Red chilli(s) : 2 whole
  • Spring onion(s) : 3 whole
  • Fresh ginger : 20 g
  • Dried wild mushroom(s) : 50 g
  • Fine salt : 6 pinch(es)
  • Chicken breast(s) (150g) - skinless : 2 whole
  • Garlic clove(s) : 3 whole
  • Soy sauce : 1 Tbsp
  • Wakame seaweed : 50 g
  • Chinese cabbage(s) : 1 whole

    Soak the dried mushrooms in warm water to rehydrate them. Soak the wakame in cold water.

    Peel the garlic and ginger and separately blitz to in a food processor. Take the tops from the chilli's and blitz as well. Drain the mushrooms and wakame and blitz separately.

    Pick the leaves from the cabbage and shred thinly with a knife.

    Roughly cut the chicken and blitz, do the same with the prawns.

    In a bowl make a mix out of the above ingredients to your liking, you need about 1 tablespoon per dumpling.

  • ETAPE 2

    Lay the won ton wrappers on your work surface and a spoonful of the filling in the center of each one. Brush the edges of the dumpling with water and then fold the wrapper in half to make a dumpling. Press the edges together to seal firmly.

    Place the dumplings in a steamer and cook for 3 minutes.

    Serve hot.

Chef's tip

«Line the base of your steamer with baking parchment to prevent the dumplings from sticking.»

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