Soy-Free Prawn Dumplings
Savor the delicate flavors of these Soy-Free Prawn Dumplings, a delightful twist on a classic favorite that’s perfect for those with soy sensitivities. This recipe combines succulent minced prawns with aromatic ginger, garlic, and scallions, enhanced by a touch of sesame oil and rice vinegar for a fragrant and flavorful filling. The dumplings are pan-fried to golden perfection, then steamed with an easy cornstarch slurry to achieve tender, chewy wrappers with irresistibly crispy bottoms. Ready in under an hour, these dumplings are ideal for an impressive appetizer or a satisfying main dish. Serve your soy-free creation with a tangy dipping sauce for a meal that’s just as healthy as it is indulgent.
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Recipe Information
Ingredients
- 250 grams Raw prawns, peeled and deveined
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 pieces Scallions, finely chopped
- 1 tablespoon Sesame oil
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 30 pieces Wonton wrappers
- 2 tablespoons Cornstarch
- 80 milliliters Water
- 2 tablespoons Vegetable oil
Instructions
Chop the prawns into small pieces or process them in a food processor until coarsely minced.
In a large bowl, combine minced prawns, garlic, ginger, scallions, sesame oil, rice vinegar, salt, and white pepper. Mix well to create the filling.
Lay out a wonton wrapper on a clean surface and place about one teaspoon of prawn filling in the center.
Moisten the edges of the wrapper with water, then fold it in half to create a triangle shape, pressing the edges to seal tightly.
Repeat the process with remaining wrappers and filling until all dumplings are formed.
In a small bowl, mix cornstarch with water to create a slurry.
Heat vegetable oil in a large non-stick skillet over medium heat.
Arrange the dumplings in the skillet, ensuring they are not touching. Fry for about 2 minutes or until the bottoms are golden brown.
Carefully pour the cornstarch slurry over the dumplings and cover the skillet immediately. This creates steam to cook the tops.
Allow the dumplings to steam for 8-10 minutes over medium-low heat or until the wonton wrappers are translucent and fully cooked.
Remove the lid and let any remaining water evaporate, leaving the dumplings with crispy bottoms.
Serve hot with your choice of dipping sauce, such as chili vinegar or lime juice with a pinch of salt.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.7 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1098 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
