200g raw crayfish tail
¼ cup minced pāua
1 tablespoon grated ginger
1 tablespoon crushed garlic
1 tablespoon finely chopped chives
2 tablespoons soy sauce
½ tablespoon Chinese cooking wine dumpling wrappers (available from Asian supermarkets)


1.Finely chop the crayfish tail using a large knife.
2.Add the minced pāua and fold in the ginger, garlic, chives, soy sauce and Chinese cooking wine.
3.Use to fill dumpling wrappers and fold in your desired shape
4.Bring a saucepan or large, deep frying pan of water to the boil.
5.Line the bases of a multi-level bamboo steamer with baking paper and place the dumplings in so they don’t touch each other.
6.Set over the simmering water and steam for about 15 minutes.

Recipe Sarn Farr / Photography Hayden Parson

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