The choice of dumpling can be based entirely on what you are in the mood for: chicken and pork, prawn and mushroom, spicy braised beef rib, smoked sweet potato and miso, shitaki and sweet soy - the possibilities are endless.

This week I had a craving for prawns, lime and fresh oriental flavours so I made a mix focusing on these ingredients - simple but classic.

I’ve summarised below the mix I made at home this week and the ingredients I used, but it is not intended to be a ‘how to’ guide for making dumplings. Once you have a mix, the folding of the dumplings is a technique that comes with practice - but maybe lockdown is the perfect time for that!

PRAWN DUMPLING MIX

600g raw prawns, peeled and deveined, dried with kitchen towel.

100g minced pork backfat (optional)

3 large cloves of garlic

1.5cm of ginger

1 red chilli deseeded

1/3 of a tin of water chestnuts

3 spring onions, cleaned and fine diced, both parts

Chives (approx half a bunch) finely sliced

A handful of coriander, washed, dried, chopped, stalks included

1 lime (all the zest and half the juice)

2 tbsps oyster sauce

1 tbsp soy sauce

1 tsp fish sauce

1 tsp roasted sesame oil

1 tsp chinkiang black vinegar

1 tsp shaoxing rice wine

1 tsp palm sugar grated (or whatever sugar you have available)

Salt and pepper to taste (I generally use the soy sauce and fish sauce for the salt, so be careful and season to taste).

*Please note all measurements are approximate. I like my dumplings to have lots of fresh herbs and lots of flavour, but not too wet.  

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TO MAKE THE MIX

Mince the dry, clean prawns in a mincer and add the pork back fat if using - the back fat will keep the mix moist, while adding flavour. If you do not have a mincer see if your fishmonger can mince it for you, or failing that chop thoroughly until almost like a paste.

Fine dice (brunoise) the garlic, ginger and chilli.

In a mixing bowl, mix the minced prawns, garlic, ginger and chilli.

Drain the peeled water chestnuts and dice, about 3-4mm.

Add all remaining ingredients to bowl and mix thoroughly.

At this point I like to test the mix for seasoning and balance of flavour. To do this, take a spoon of the mix, roll it in cling film, tie up each end, then poach it in almost boiling water for 2 to 3 minutes. Take out, open and taste. Repeat this process until you are happy with the flavours. Doing it little by little is good - you can always add more, but it’s harder to take away.

Keep the mix covered and chilled in the fridge until you are ready to start making your dumplings.

Photos by Duncan Kendall