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Smoked Quail Dumplings with a Prawn and Caramelised Apple Skin Sauce
Recipe by Poh Ling Yeow
Try Smoked Quail Dumplings with a Prawn and Caramelised Apple Skin Sauce
- Steps
- Ingredients
Ingredients
Quail
Dumpling Dough
Quail Stock
Prawns
Prawn and Caramelised Apple Skin Sauce
Prawn Oil
Green Oil
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Steps
- To prepare the Quail, place cinnamon stick, star anise, mandarin peel, caster sugar and plain flour in a square of foil. Fold up and place into hot wok, sit a wire rack over the top and fit with a lid.
- Meanwhile, butterfly and season the quail. Heat oil in a medium frypan and add the quail. Cook, skin-side-down until golden brown, then place in the smoking hot wok and cover with lid. Smoke for 4 minutes.
- Cool slightly then shred the meat off the bones, reserving the bones for the quail stock. Finely chop the quail meat and set aside for filling.
- To make the Dumpling Dough, add flour to a bowl with boiling hot water, bring together with a spoon, then once cool enough to handle, knead on a bench until smooth. Roll into a log, 3cm diameter, and wrap in plastic wrap, then set aside to rest.
- Meanwhile, to make the Quail Stock, peel and core apple, reserve peel for sauce. Slice 1 cheek off the apple and finely dice. Finely slice the white ends of the spring onions.
- Place apple and spring onions in a saucepan. Crush the reserved quail bones and add to the saucepan. Add water and season with salt and pepper.
- Bring to a simmer for 10 minutes on medium heat. Strain the stock and transfer to the freezer to chill for 5 minutes.
- For the Prawns, devein prawns, peel and remove the heads. Place the meat into a small food processor and blend to a paste. Reserve the heads and shells for the prawn oil.
- For the Filling, add the chopped quail meat into a fry pan and cook for 2 minutes, add 1/3 of the prawn meat with the sliced spring onions and cook for 1-2 minutes. Season and set aside to cool slightly, then stir through 20ml of quail stock.
- To make the Prawn and Caramelised Apple Skin Sauce, place 50g of butter into a small saucepan and cook on medium heat for 4 minutes until foaming and nutty brown. Set aside at room temperature.
- Place remaining 2/3 of the minced prawn mixture into a frypan with olive oil and 10g butter and cook, breaking up, until a golden brown crumb.
- Add reserved apple skin and cook until caramelised. Transfer to the cannister of a stick blender. Add milk, chilli, chopped tops of spring onions, white vinegar, salt and 60g of quail stock and the reserved brown butter. Blend until fine, then pass through a muslin cloth, discarding solids. Set aside sauce for serving.
- For the Prawn Oil, place oil with the heads and shells from the prawns into a small saucepan and heat on medium heat for 7 minutes, or until the prawns are very brown. Remove from heat and allow to stand for 10 minutes. Strain through muslin cloth and place into a jug for serving.
- For the Green Oil, bash green tops of spring onion, then chop roughly. Place into a small saucepan and cover with oil. Allow to cook on a medium heat for 3 minutes until it becomes aromatic and starts to sizzle. Remove from heat and allow to stand for 10 minutes. Strain through a fine sieve and place into a jug for serving.
- When ready to assemble dumplings, slice 2cm pieces and roll into 1mm flat dumpling skins. Use a 12cm round cutter to make circles, fold 4 sides of the round skin back to form a square of dough and turn over so the folds are facing down on your bench.
- Place a heaped teaspoon of dumpling filling into the center of the skin and bring the corners together, pinching at the top to seal together. Pinch and fold down each gap to form 4 pleated seams. Lift the petals of skin up slightly so they are separated from the dumpling.
- Steam dumplings for 5 minutes and serve with Prawn and Caramelised Apple Skin Sauce. Drizzle with prawn oil and green oil.
