Crispy Dumpling Noodles Recipe
finely sliced spring onion (scallions), to serve
300g (10.5 oz) peeled and deveined prawns
5 water chestnuts, finely chopped
3 tbsp finely chopped spring onion (scallions)
1 tbsp finely chopped coriander (cilantro)
2 tbsp finely grated ginger
1 garlic clove, finely grated
1 egg
1 tsp sea salt
Sauce
3 tbsp soy sauce
3 tbsp Chinese Chiankiang black vinegar*
½ tsp sugar
1 small garlic clove, finely grated
For the filling, finely chop the prawns until they’re uniformly minced (you could also do this in a food processor).
Place about a scant tablespoon of the filling into the centre of a dumpling wrapper. Moisten the edges of the wrapper with water. Once sealed, gently stretch and pull each dumpling into a long, noodle-like strip. Continue with the remaining dumplings until all have been shaped into dumpling noodles.
For the sauce, combine the ingredients in a bowl and set aside.
Heat the vegetable oil in a large non-stick frying pan over high heat. Add the dumplings and cook for about 2 minutes until the bottoms are starting to turn golden brown. Pour in enough water to come a quarter of the way up the sides of the gyoza. Cover with a lid and steam for 5 minutes. Then remove the lid and allow the water to evaporate so that any cheese that has leaked out the sides gets super crispy and brown.
Notes: – Use red wine vinegar if you can’t find Chinese black vinegar.
