Prawn and ginger dumplings Recipe

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– 250g peeled green prawns
– 3cm piece fresh ginger, peeled, finely grated
– 2 green onions, thinly sliced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce
– 1/2 teaspoon sesame oil
– 30 pastry wrappers
– Soy sauce, to serve

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Place prawns in a food processor. Process until finely chopped. Then transfer to a medium bowl. Stir in ginger, onion, soy, oyster sauce and oil. Place 1 pastry wrapper on a flat surface. Spoon 2 teaspoons of prawn mixture into center of wrapper. Brush edges with cold water and press edges together to seal, then fold. Place on a baking paper-lined baking tray. Repeat with remaining wrappers and prawn mixture, placing dumplings in a single layer on tray. Line a large bamboo steamer with baking paper. Place over a wok of simmering water. Place 1/3 of the dumplings in steamer (make sure they’re not touching) and cover. Steam for 5 minutes or until wrappers are translucent and prawn mixture is cooked through. Transfer to a large plate. Cover to keep warm. Repeat with remaining dumplings in 2 batches. Serve with soy.

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