Serves
5 people
Ingredients
450g Chinese cabbage
150g prawn meat, chopped finely
100g meat (chicken without skin or beef without fat), chopped finely
50 pcs wantan skin / sui kau skin
Seasoning
1 tbsp ginger juice (20g ginger, pounded and mixed with 2 tbsp of water)
1 tbsp soy sauce
1 tsp sesame oil
1/2 tbsp oyster sauce
1/2 tsp pepper
1/2 tsp salt
Optional
Black mushroom and/or tofu, sliced thinly and fried with a small amount of oil in a non-stick pan
Serving Sauce
1 tbsp sesame oil
6 red chillies, pounded
10g (1/2 thumb-sized) ginger
3 tbsp soy sauce
1/2 cup boiled water
Method
- Blanch cabbage until soft and slice thinly.
- Mix meat, cabbage, and prawn with seasoning. If you’re opting to add mushrooms and tofu, mix them in as well.
- Scoop 1 tsp of the mixed ingredients onto the wantan skin. Apply a small amount of water at the side of the wantan skin, fold and shape as dumpling.
- Boil water in a pot and cook dumplings for 3 to 5 minutes.
- Scoop dumplings out and place on a plate.
- Serve with sauce.
Top tip: You can also cook these Shanghai dumplings in soup with oodles of vegetables to make a nutritious dumpling soup meal!
Note: This recipe makes about 10 dumplings per person.
Nutritional content per serving (200g):
- Calories: 111 kcal
- Fat: 5g
- Protein: 12.8g
- Calcium: 96mg
- Cholesterol: 29mg
- Iron: 1.6mg
See more of our Malaysian Chilli recipe series or check out our Healthy Meals Under RM10 series.
_____
What other Chinese dumplings do you enjoy making? Share with us in the comments below or on our Facebook page!