Steamed Asian dumplings with prawns and wild mushrooms. Recipe

Steamed dumplings with a prawn and wild mushrooms and flavoured with chilli, ginger and chilli. Served on a seaweed salad

  • Preparation
  • Cooking time
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Les ingrédients

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 : 40 g
  • Dried wild mushroom(s) : 100 g
  • Maldon salt : 2 pinch(es)
  • Garlic clove(s) : 3 whole
  • Soy sauce : 1 Tbsp
  • Wakame seaweed : 100 g



    Soak the dried mushrooms in warm water to rehydrate them. Soak the wakame in warm 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 blitz in a food processor and then dry fry in a pan for a few minutes.

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

    Thinly slice the spring onion and put into cold water.

    For the salad: Dress the wakame with soy sauce and a little of the chilli, ginger and garlic and toss together.

  • ETAPE 2

    Lay the won ton wrappers on your work surface and a spoonful of the filling in the centre 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 on the seaweed salad and top with the spring onion.

    Serve hot.

Chef's tip

«Vary the fillings by using pork mince or chicken thighs then make lots and freeze them.»

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