Thursday, 29 November 2012

Easy Aromatic Prawn Potstickers


For our first attempt at making potstickers, we thought it would be fun to make our own wonton wrappers. It was fun, and the recipe we followed was really easy, but for simplicity's sake we thought that for future attempts we might just use store bought wrappers. They're really cheap from our local Chinese supermarket, and it does make the whole process a bit quicker... which, when you're dealing with a very hungry husband, is a definite bonus! If you're looking for a fun new cooking skill to try out though, and really easy and clear instructions, please see the recipe over at Kitchen Simplicity.

The problem was, while so unbelievably yummy we might just have eaten 20 between us, our first attempts weren't exactly the prettiest of potstickers (see picture below)... and so I thought I'd wait until we'd had a little more practice with the whole wrapping them and sealing them bit before sharing the recipe.


For our second attempt we did buy wrappers from a Chinese supermarket. The problem was, they still weren't exactly the prettiest of potstickers (see picture below)... turns out we're just not very good at the whole wrapping and sealing them bit! The potstickers, on the other hand, were very very good (even if they're ugly), and given that it's "not all about looks" in this life I figured it might still be OK to share the recipe anyway... but then I chickened out (shallow? me?!).


It was only after our second attempt that it suddenly occurred to me that some smart person might have posted a tutorial somewhere that we could have followed... turns out 'someone' has. In fact, many many 'someones' have, we just didn't think to look! Oops. So the main pictures are from our third attempt! I guess the bonus of making them three times was that we got to tweak the recipe each time to perfect it- the prawns were so succulent, the spring onions, ginger and garlic made them so aromatic, the soy balanced out the saltiness and the egg helped to bind together all the prawny potstickery goodness.


It's almost like we sabotaged our first two attempts just so we'd have the excuse to make them again... almost.

On our third attempt we also decided to try some using pork mince instead of prawns. We highly recommend you try this too!


Aromatic Prawn Potstickers
Makes 28 (instructions for freezing at the end!)

Ingredients
250g raw king prawns, peeled and deveined
1/2 tspn minced garlic
1 tspn minced ginger
2 spring onions (or 3, if small), roughly chopped
1 tblspn dark soy sauce
1 small egg
28 round wonton wrappers
2 tblspns sesame oil

You will need

Ice cubes
A small bowl of water
A large frying pan with a tight fitting lid

Directions
1) Put the prawns, egg, garlic, ginger, spring onions and soy sauce in a food processor and blitz lightly until the spring onions and prawns are finely chopped (but not quite mush!).

2) Place a wonton wrapper on your work surface and place a scant teaspoon of the prawn mixture in the centre. Dip your finger in the small bowl of water and run it around the border of the wrapper outside the prawn mixture. Lift the top side of the wrapper and make three folds/ pleats- this should make the wrapper into more of a scoop shape. Make sure all the filling is neatly nestled in the crook of the scoop, then lift the bottom edge up to meet the top edge and press all around the edges to seal (making sure there are no air pockets). As the top edge has been shortened by the pleats, the shell should now curve towards you slightly. Flatten the bottom gently so it sits up neat and proud, and you're done! One down, 27 to go...! Hopefully you'll see what I mean from the two pictures below, but if those instructions made no sense at all, then this is the tutorial I found the most helpful (when I finally thought to go looking for one!) with great pictures.


3) Add some of the sesame oil to your pan over a medium high heat and get it pretty hot. Add the potstickers (standing them upright) a few at a time so as not to overcrowd the pan (we did about 6 at a time) and let them sizzle for a couple of minutes until the bottoms are golden. Next we want to steam them, so throw in 3 ice cubes, put the lid on and leave for 3 minutes. Serve as soon as possible, while they're still hot, with a selection of dipping sauces.

Now... just because we ate an obscene number of these in one go, please don't feel you have to follow suit! These freeze stupidly well! When you've finished the wrapping and sealing part pop them on a baking tray, cover them and then freeze them for a few hours- this stops them from sticking together when they freeze, so then you can transfer them into a freezer bag or box. When you come to make them you don't even need to defrost them- simply add one more minute to the steaming time (4 minutes) and they'll be perfectly cooked!

12 comments:

  1. what egg the egg and the ice for...?

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    1. So sorry, I totally forgot about the egg! I've update the recipe now, but it should have been added in with the prawns etc so help bind the filling. The ice cubes were used later in the recipe to steam the potstickers once they have been browned a little. Hope that helps! Thanks for stopping by :)

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  2. Looks fabulous! Will try it soon and get back to you. Yum!

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    1. Thank you, Anjo! Please do let me know how you get on!

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  3. I think even your first two attempts were pretty darn good! These sound amazing...we love this kind of food, so I'm going to have to brave the wonton wrappers and give these a try! Thanks so much for linking up at What's In Your Kitchen Wednesday!

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    1. Ooh I really hope you do! It was actually kinda fun once I fially worked out the whole wrapping part (which is stupidly easy when you know how!).

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  4. Rhona, your pictures are AWESOME!! Thanks so much for bringing them to our Wicked Good Wednesdays Link Party!! Hope to see you again next week with more yumminess!

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    1. Thank you, Lynn! Thank you for hosting!

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  5. Rhona, these look wonderful! Thank you for sharing at Wicked GOod Wednesdays!

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    1. Thank you, Rachel! I thought your party, with Lynn, was awesome :)

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  6. In the USA 250g is just a little over 1/2 pound, which seems like very little to make 30 (although you only list 28 wrappers - ? --) A single hamburger here is 8 ounces in a restaurant. Are these really the right measurements?

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    1. I'm so sorry for the slow reply; I've been away on holiday for a while!

      Thank you for pointing out the wrapper number error- when I wrote the recipe I had planned 30, but in the end made only 28, and forgot to update it later! Updated now, thank you!

      I'll admit that at first I was nervous about the amount of filing too, but as you only use a scant teaspoon of filling for each one I promise it does stretch that far. You really don't want to overfill each one as the wrapping part gets reeeaaally messy if you do. If you're nervous, you could use 300g (2/3 of a pound), but I did that on my first try and I had some filling left over.

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