Prawn, Kimchi and Chive Dumplings

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Dumplings have to be one of the best comfort foods I can think of. Potstickers tick all the boxes, with a crispy caramelised base and a chewy top. Kimchi adds such wonderful flavour to the prawns and is an addition to your pantry that your gut will thank you for. Full of good bacteria and fermented power, Kimchi not only tastes delicious but aids in digestion. These tasty little dumplings are great to make and have frozen for when you're in need of a tasty snack or a great hangover cure!

 


Ingredients
 

For the dumplings

20 gyoza wrappers

200g finely diced raw prawns

100g kimchi, liquid squeezed out and finely diced

1 bunch chives, finely chopped

1 tablespoon sesame oil

1 teaspoon soy sauce

2cm piece ginger, grated

salt and pepper to taste

2 tablespoons vegetable oil for frying 

 

For the dipping sauce

3 tablespoons soy sauce

1/2 teaspoon sesame oil

dash of rice wine vinegar

1 teaspoon of sesame seeds to sprinkle on top

fresh chopped chilli (if you love heat like I do)

 

METHOD
 

  1. Mix together all of the filling ingredients in a medium bowl, ensuring the sesame oil and soy is well distributed with the prawns.  To start the dumplings, place the gyoza wrappers on a clean bench and cover with a damp tea towel to stop them from drying out. Place a generous teaspoon of the filling onto the middle of the wrapper, brush the edges scantly with a little water (I just use my finger for this), then fold over into a half moon shape. Pinching and pleating, seal the edges and place bottom side down on a tray while you repeat the process with the remaining wrappers. If you are not one for fuss or decoration you can simply fold the wrappers in half and seal, without the pleating. 
  2. In a heavy based frying pan with a lid, heat the oil on a high heat. Add the dumplings, bottom side down, reducing the heat to medium and fry for 2 minutes, until golden and crispy on the bottoms (you may need to do this in batches, don't overcrowd the pan).
  3. Pour in 1cm of water to the pan and cover with a lid. Simmer for 5-7 minutes, or until the water has evaporated.
  4. Combine the dipping sauce ingredients and serve with the dumplings. I like to top with fresh herbs, a sprinkling of sesame seeds and lots of fresh chilli.
Sian Redgrave