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DUMPLING FILLING
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200 g streaky bacon, finely chopped
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20 g fresh coriander, finely chopped
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Pinch of Salt
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.5 red onion, grated
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300 g prawn meat, finely chopped
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FOR THE DOUGH
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240 g flour
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2.5 ml salt
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1 Egg
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113 g sour cream or crème fraîche, at room temperature
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57 g Butter - At Room Temperature
Serves 4 – 6.
DUMPLING FILLING
- Fry the bacon in a small pan until cooked.
- Add the coriander, salt and red onion. Fry for 2 minutes.
- Add the prawn meat and cook for one minute more (do not over cook). Allow to cool completely in the fridge.
FOR THE DOUGH
- In a bowl, mix the flour and salt. Then add the egg and combine (dough will be very lumpy at this stage).
- In a separate bowl, combine the sour cream and butter. 4 Add the sour cream and butter mixture to the flour mixture to form a slightly sticky ball.
- Use your fingertips to knead the dough (do not add more flour). 6 Wrap the dough, rest in the fridge for at least 30 minutes.
DUMPLINGS:
- Break the dough in two equal pieces. Keep the one piece in the fridge.
- Roll the other piece out, on a lightly floured surface, to 3 mm thick.
- Cut out 10 cm diameter circles. Repeat steps 2 and 3 with the second piece of dough.
- Place a dough circle across your hand and scoop one teaspoon of the filling in the center. Rub some water along the edges. Fold the circle in half and crimp the edges.
- Once shaped. Place in the fridge. Prepare a large pot of boiling water.
- Boil your dumplings in batches being careful not to overcrowd the pot. They will float once ready. Place on paper towels to absorb excess moisture.
- In a separate pan, heat butter and oil on medium heat. Fry each dumpling until golden brown on both sides.
