INGREDIENTS:
- 200g prawns, deveined and minced
- 200g cod fillet, minced
- 80g chives, chopped
- 2cm knob ginger, finely grated
- 1 Tbs dry sherry
- 1 tsp sea salt
- 1⁄2 tsp white pepper
- 1 Tbs sesame oil (optional)
METHOD:
1. Mix all raw prepared ingredients.
2. Place in the fridge until ready for wrapping.
3. Make your pockets of goodness using your gluten free dumpling wrappers.
Tips:
- Ensure blanched vegetables are well drained so that there is no excessive moisture in your mixture.
- Dumpling filling should always be cold when wrapping.
- If filling seems too wet, add a tea spoon or two of tapioca starch
- Extra filling can be steamed or stir fried to serve with veggies, rice, or noodles