Tastings School - Asahi Steamed Prawn Dumplings

Tastings School

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Asahi Steamed Prawn Dumplings

ASAHI STEAMED PRAWN DUMPLINGS

INGREDIENTS
TRANSPARENT PASTRY
125g / 4 oz Chinese wheat flour
3 tablespoons cornflour
210 ml / 7 fl oz Asahi Super Dry
1 tablespoon lard
FILLING
250 g/8 oz raw prawns, chopped
2 tablespoons finely chopped ham fat
2 tablespoons finely chopped water
chestnuts or bamboo shoots
2 tablespoons finely chopped garlic
chives
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oriental sesame oil
3 teaspoons cornflour
METHOD
Mix the wheat flour and cornflour
together in a large bowl. Meanwhile,
put water and lard into a saucepan and
bring it to the boil. Remove it from the
heat and cool for 20 seconds, then quickly
pour the entire quantity into the flour and
mix the contents together. Once it is cool
enough to touch, knead to a smooth,
malleable dough.
Mix the filling contents together in a
bowl. Divide pastry into 20 slices, and
flatten one at a time with the lightly
greased blade of a wide knife. Make each
circle about 10 cm (4 in) in diameter,
pleating the edge on one side. Put
teaspoon of filling on pastry, bring edges
together and pinch to seal.
Brush lightly with oriental sesame oil
and place each one on an oiled
square of greaseproof paper. Steam in
bamboo steamer above boiling water for
10 minutes.