Kia ora e te whānau,
I present to you my first ever….
Coromandel Cray Potsticker Dumplings.
I thought I’d try something a little different after watching Kimi Wearner’s new YouTube cooking series. These little but legal guys were carefully plucked out of Tairua on a trusty old level 3 shorkel (shorie snorkel)
DUMPLING WRAPS (or just buy some):
- Cup and a bit of flour
- tsp salt
- 3/4 ish of a cup of hot water
- Stir it all up and knead into a little dough ball (add a tiny bit of flour if too sticky, and tiny sprinkles of water or too dry)
- Once you’ve got a nice non-sticky elastic ball that holds shape, cover and let it sit for an hour
- After that just roll it out on a floured bench and use a cookie cutter to get your rounds. I used the end of a NutriBullet cup
FILLING:
- Diced up carrot, onion, celery, a grated knob of ginger (knob of grated ginger), garlic, finely chopped parsley, and spring onions.
- Sauté and season for a few minutes to release alllllll the flavor. Then set aside.
- Separate cray body and tail. Put the body in a pot to steam for later and use the tail to mince up for your filling.
- Mix together the minced cray and veges
- Fill the rounds however you fancy and glue the sides together with a bit of water. Mine turned out looking very ugly lol but it’s what’s in the inside that counts
Then cook them! I did a little fry/steam combo by throwing them into a hot oiled pan for a few mins then poured a little bit of water and put a lid on top to steam.
Serve with your steamed cray head and a dipping sauce of your liking (soy, vinegar, and chilli is a goodie).
Bone apple tea!
Recipe by Renee Taylor from Salt Sisters
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