Asian - style Family Appetizer

Steamed Golden Prawn Dumpling

Name: Steamed Golden Prawn Dumpling
Prep time: PM40.00T
Cook time: PM30.00T
Total time: PM71.00T
Cuisine: Asian - style , Local , Chinese - style , Hong Kongese

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71Min

Challenging

Some prawn filled goodness that are perfect as an appetizer or meal.

Ingredients

30 servings

2 tbsp

Cooking Oil

2 tbsp

Garlic

200 g

Prawns

200 g

Chicken Breast

Water Chestnut

Black Mushrooms

Carrot

2 tbsp

MAGGI® Oyster Sauce

1 tbsp

Sesame Oil

2 tsp

MAGGI® CukupRasa™

1 tsp

Sugar

0.5 tsp

Pepper

1 tbsp

Corn Flour

200 g

Orange Sweet Potato

300 g

Glutinous Rice Flour

2 tsp

Salt

60 g

Garlic Oil

240 ml

Water

Copy

Nutrition Value

Energy

90.31 kcal

Protein

3.5 g

Carbohydrates

11.46 g

Fats

3.44 g

Information per serving

Step1

10 Min

Heat oil and stir-fry chopped garlic until fragrant. Add the remaining ingredients for the filling and stir well. Add seasoning and continue to stir-fry until all ingredients are cooked thoroughly. Set aside.

Step2

10 Min

For the skin, place mashed sweet potato, glutinous rice flour, salt and fried garlic oil in a mixing bowl and knead into a dough.

Step3

30 Min

Flatten the dough. Dollop some filling onto it and shape it like a “Xiao Long Bao” or into a round shape and seal the edge by pressing with a fork. Each dumpling should weigh around 30 grams.

Step4

20 Min

Place dumplings on a greased steaming tray. Steam over high heat for 15-20 minutes until it’s cooked. Remove and glaze with oil while still hot.

Step5

1 Min

Serve with MAGGI® Chilli Sauce.

Step1 of 5

: Cooking Oil, Garlic, Black Mushrooms, Chicken Breast, Carrot, Prawns, Water Chestnut, MAGGI® Oyster Sauce, MAGGI® CukupRasa™, Sugar, Pepper, Corn Flour, Sesame Oil

Step2 of 5

: Salt, Water, Orange Sweet Potato, Glutinous Rice Flour, Garlic Oil

For the skin, place mashed sweet potato, glutinous rice flour, salt and fried garlic oil in a mixing bowl and knead into a dough.

Step3 of 5

Flatten the dough. Dollop some filling onto it and shape it like a “Xiao Long Bao” or into a round shape and seal the edge by pressing with a fork. Each dumpling should weigh around 30 grams.