Prawn and Ginger Dim Sum



2 scallops
200 g prawns shelled and de veined
1 knob ginger, shredded
2 tbls chives finely sliced
1 red chilli, seeds removed and chopped
2 tbls coriander, chopped
1 tbls soy sauce 
1 tbls ketjup manis
1 tbls sesame oil 

Dumpling wrappers

2 ½ cups plain flour
1 ½ tsp salt
1 cup cold water
4 drops sesame oil


To make the filling

Finely chop the prawns
Place all the ingredients in a large mixing bowl. Use your fingers to scrunch together well. Cover and refrigerate.


To make the wrappers

Combine the flour and salt in a large mixing bowl. Stir in the cold water and sesame oil and use your hands to work everything together to form a dough. Cover the bowl with plastic wrap and leave to rest for 2 0 minutes.

Tip the dough out onto a lightly floured work surface and knead for 5 –10 minutes until smooth and shiny. Cut the dough in half and roll each portion into 30 cm lengths. Cut each length into 22 portions.

Working with one portion at a time, roll each ball into a 7 cm pancake. Spoon a teaspoon of the filling into the centre. Moisten the edges with a little water then press together to seal. Keep the dumplings covered with a tea towel until you are ready to cook them, transfer to the freezer. 

Makes 44