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Last night I made some prawn dumplings again. Both my children loved it although serve them prawn with skin and head still intact, they will surely run away from the table. My two monsters find crabs and shrimps quite scary especially my daughter who cried a lot when she was little. We went out to dine in a Chinese restaurant ( David’s Tea house) somewhere in Silang Cavite. There was a corner for seafood creatures wherein the customers can pick their choice, weigh after the selection and ask the staff to cook for them. Well, I know my daughter is scared but I never thought that she is really that scared. My husband took her hand and brought her in the seafood corner. My daughter really freaked out and cried aloud. We all laughed afterwards and I warned them not to tease her again. So, here in Singapore I wanted to try Singapore Chili Crab but I cant because my three monsters wont dare, they don’t want to join me. Perhaps when my mother-in-law visit us, then I will ask her to join me and I know she wont say no because she loves seafood.
4 packs of dumpling wrapper,round and vacuum packed ( app. 14 pcs per pack)
1/2 kg minced or ground pork meat
1/2 cup water chestnut ( singkamas) grated
1/4 cup young spring onion leaves , finely chopped
2 tbsp light soy sauce
2 tsp sesame oil
Pinch of salt,sugar and white ground pepper
2 tbsp cornstarch
46 pcs shrimp slices or you can use single small prawn.
2 cups vegetable oil for frying
In a bowl,mix together the ff: minced/ground pork, water chestnut,spring onion,light soy sauce, sesame oil, pinch of sugar,salt and pepper and cornstarch.
Mix evenly and set aside in the fridge for about 20 minutes.
Place 1 tsp of meat mixture in the centre of the dumpling skin then add 1 prawn/ a cut of prawn in the center of meat mixture.Make sure the prawn is covered with meat mixture.
Wet finger tips with some water and wipe around the edge of dumpling skin.
Just fold the dumpling by half. Use finger tips to lightly pinch the edge of the skin to make it stick.
With a little help of water at the edge of the skin, dumpling will be sealed tightly.
Heat wok or pan with oil over high fire.Reduce heat to medium fire.
Place no more than 5 dumplings at a time in the wok or pan, and fry till golden brown.
Drain fried dumplings on kitchen towel/ table napkin.
Now, its ready. Serve with dumpling sauce.
Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones…I wonder how many types of dumplings in all. Hmmnnn… I don’t want to count, for now let me enjoy and savor the taste of my home made dumplings.