Thuy Diem Pham: Prawn and Chive Diamond Dumplings BÁNH HOÀNH THÁNH TÔM

45 minutes

SERVES 6 (MAKES 34–40)

Extracted from One Pan Vietnam by Thuy Diem Pham (Quadrille, RRP £22) Photography © Laura Edwards

What’s not to love about these tasty parcels, especially when served with a classic nước chấm dipping sauce? I love making them with friends and family as it turns meal prep into a social experience that’s both fun and productive, sparking plenty of conversation. These versatile dumplings work as a main course, appetizer, or when added to soups or noodles. You can easily switch up the filling or even make them vegetarian. They also freeze beautifully – perfect for those rainy days when you need a quick, comforting meal.

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Method

In a food processor, pulse all the filling ingredients with the egg yolks until well combined, keeping the prawns slightly chunky for texture.

Place a wonton wrapper in your palm with a corner pointing towards you (like a diamond). Add a heaped teaspoon of the filling to the centre. Lightly brush the edges with egg white. Fold the bottom corner up to meet the top, forming a triangle. Press around the filling to seal tightly, pushing out any air. With the long edge of the triangle facing you, bring the two side corners together so they slightly overlap. Dab one corner with egg white, pinch the two ends together and press to seal, forming a diamond, or boat, shape. Repeat with remaining wrappers and filling.

To cook, lower into a pan of boiling water and cook for 7–8 minutes, or steam for 10–12 minutes, until cooked through.

To serve, spoon over nước chấm, drizzle with ginger and chive oil and chilli and lemongrass oil, then finish with a generous sprinkle of crispy fried shallots.

Make it Veggie
Swap the chicken and prawns out for the same weight in tofu.