Ingredients6 dried Chinese or European mushrooms
½ cup (125 ml) boiling water
250 g (8 oz) minced raw prawns (ground uncooked shrimp meat)
2 spring onions (scallions), thinly sliced
1 clove garlic, crushed
1 tablespoon grated fresh ginger
¼ teaspoon salt
¼ cup (45 g) finely chopped canned water chestnuts
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sesame oil (optional)
2 teaspoons cornflour (cornstarch)
32 won ton wrappers
2 tablespoons salt-reduced soy sauce
1 tablespoon molasses
2 teaspoons dark brown sugar
1 tablespoon fresh lime juice
- In a small bowl, cover the mushrooms in the boiling water and set aside for about 20 minutes, or until softened.
- Drain well, discard the stems and finely chop the caps.
- Mix the mushrooms, prawns, spring onions, garlic, ginger, salt, water chestnuts, soy sauce, sherry, sesame oil and cornflour in a mixing bowl.
- Take 1 teaspoon of the mixture at a time and place in the centre of a won ton wrapper.
- Fold the wrapper over to enclose the filling and gently pleat the edges together to seal and enclose the filling.
- Repeat with the remaining filling and wrappers to make 32 dumplings in total.
- Working in batches, arrange the dumplings in a single layer in a bamboo steamer.
- Cover and steam over a wok of simmering water for 5–7 minutes, or until the filling is firm and cooked through.
- To make the dipping sauce, whisk together the soy sauce, molasses, sugar and lime juice in a small bowl and serve with the dumplings.
Each serving (4 dumplings) provides834 kJ, 200 kcal, 12 g protein, <1 g fat (<1 g saturated fat), 35 g carbohydrate (5 g sugars), 2 g fibre, 728 mg sodium