Cantonese prawn dumplings

20 servings Prep: 15 mins, Cooking: 15 mins
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Dim sum - some for you and some for me.

By Food24 May 04 2015
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Ingredients (13)

400 g prawns — shelled and deveined
250 g chicken breast fillets
5 spring onions — finely chopped
4 garlic — cloves, crushed
20 ml fresh ginger — crushed
2 eggs — white
10 ml cornflour
lemon — halved, juice only
5 ml soy sauce — low sodium
5 ml sesame oil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
6 cabbage
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Place all the ingredients except the cabbage leaves into a food processor and blend to an almost smooth mixture. Don’t blend until completely smooth; try to retain a little texture. Set aside to chill in the fridge.

Blanch the cabbage leaves in a large pot of boiling water for a couple of minutes – just to soften slightly, don’t overcook. Lay on a wooden board and cut ribbons of cabbage about 4 cm wide.

Roll the prawn and chicken mixture into about 4 cm (30 g) balls. Place each ball on a strip of blanched cabbage and roll up.

Place cabbage rolls into a bamboo steamer, but not so close that they touch. Place steamer over a pot of boiling water. Steam for about 10 minutes until prawn and chicken mix is cooked through.

Arrange on a serving platter. Serve immediately while still warm. Low-sodium soya sauce makes the perfect dip.

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