Chicken Prawn Dumplings (High Protein)
30 min
© foodspring
These succulent chicken prawn dumplings are packed with flavour thanks to an easy hack which packs a punch – kimchi! Along with flavours of ginger, spring onion and white pepper, the dumplings are fragrant and juicy. We use a bit of our neutral whey in the filling which helps bind everything together. Using pre-made dumpling wrappers means they don’t take long to assemble, either!
Ingredients
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120 gchicken mince (ground chicken)
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100 graw peeled prawns
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75 ggrated carrot
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50 gkimchi, diced
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2spring onions (scallions), finely sliced
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1 tbspoyster sauce
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1 tspgrated ginger
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0.5 tspwhite pepper
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1 pinchsalt
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15 gWhey Protein Neutral
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24dumpling wrappers
Preparation
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1
Place the chicken mince into a medium mixing bowl. Finely chop the prawns then add them to the bowl along with the grated carrot, kimchi and spring onions, stirring to combine. Add the oyster sauce, ginger, white pepper, salt and whey protein and mix by hand to get a slightly sticky mixture.
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2
Take a heaped teaspoon of the mixture and place onto the centre of a dumpling wrapper. Dip your finger into some water and run it around the edge of the wrapper to moisten. Pinch the edges together to seal (you can crimp the edges if you like). Repeat with the remaining mixture to use all the dumpling wrappers.
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3
Place the dumplings into a steamer basket and place into a pot which is filled with a few centimeters depth of simmering water (make sure the water doesn’t reach the bottom of the basket so the dumplings aren’t in contact with the water). Cover the pot with a lid and leave to steam for 5-7 minutes until the wrappers are translucent and the filling is cooked through.
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4
Remove from the steamer and serve the chicken prawn dumplings with soy sauce for dipping.
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1Enjoy!
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