I have an open relationship with dumplings. I adore them, but sometimes I get busy and we see less of each other but when we’re together it’s phenomenal.
My maternal grandmother made dumplings for us and my parents also made them us. For most of my life, my dad owned various eateries and wontons or dumplings were always on the menu. Dumplings travel well too. No, I don’t mean fill your pockets and go for a run, but that dumplings in one form or another appear in many cuisines. The concept travels well and has wide appeal.
Naturally, as an adult, I’m more curious and experimental when it comes to my dumplings. If it tastes good, authenticity is nothing.
Because I never ate ravioli until much later, ravioli will always be just an Italian dumpling to me and I make ravioli using dumpling wrappers. Sure, you can make pasta from scratch, but taking this shortcut will save some time and it’s not like you’re going full lazy. There’s still at least half an hour to an hour of finangaling here for those that take pleasure in finangaling.
Dumpling Wrapper Prawn Ravioli (with butter, garlic & lemon sauce)
Makes 20 ravioli
300 grams (0.661 lb) raw prawns, shelled
1/3 cup grated parmesan
4 sprigs fresh thyme
2 tablespoons breadcrumbs
1 egg, beaten
1/2 teaspoon salt
40 round dumpling wrappers
50 grams (half a stick) butter
1 clove garlic, chopped
- In a small saucepan, bring prawns to the boil and cook for 1 minute until all prawns change from grey to pink. Removed from heat, drain and allow to cool.
- In the meantime, add all but 1 tablespoon of the beaten egg to a large bowl. Reserve the 1 tablespoon of egg for later. Strip thyme and discard the stalks, add leaves to the bowl with breadcrumbs, salt and 1 teaspoon lemon juice.
- Chop the prawns (as fine as you can be bothered) to and add to the bowl. The finer you chop the prawns, the easier it will be to portion evenly. Mix well.
- On a large chopping board or on the kitchen counter, lay down 20 wrappers (you may have to do in batches if you lack space). Carefully spoon a walnut-sized mound of prawn mixture into the centre of each wrapper.
- Moisten edges with the remaining egg, lay a second wrapper on top and seal around the edges by pressing firmly all around (making a crimped border) with a fork.
- If making ahead of time, you can refrigerate ravioli at this stage. Just lay them on in a single layer or place greaseproof paper between each layer.
- In a large saucepan, bring 2 litres of water to the boil. Cook ravioli in batches of 5 for 30 seconds, drain and spoon onto serving plates, crimped side up.
- In the meantime, in a small saucepan, heat the butter and the chopped garlic. Add 1 tablespoon of lemon juice and a little lemon zest. Cook, stirring occasionally until garlic has softened and given up it’s fragrance to the melted butter. Drizzle butter-garlic-lemon sauce over the cooked ravioli.