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Seafood & Chive Dumpling Filling

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