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

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