6364

Pork and prawn dumplings

  • makes 24
  • Easy

Small, delicious parcels of succulent meat and fish with a kick of chilli and ginger, pork and prawn dumplings are a dim sum favourite. Learn how to make them with step-by-step help from our test kitchen.

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Ingredients

  • coriander leaves a small handful
  • water chestnuts 75g, drained
  • lean minced pork 150g
  • garlic 1 clove, crushed
  • ginger 3 cm piece, peeled
  • raw peeled prawns 150g
  • spring onions 3, sliced
  • cornflour 1 heaped tsp
  • soy sauce 1 tsp
  • rice wine 1 tsp
  • sesame oil 1/2 tsp
  • dumpling or wonton wrappers 24
  • soy sauce 3 tbsp
  • rice vinegar 1 tbsp
  • golden caster sugar 1 tsp
  • sesame oil 1 tsp
  • red chilli 1/2, finely chopped

Method

  • Step 1

    Step 1

    Finely chop the coriander and water chestnut. 

  • Step 2

    Step 2

    Tip into a bowl with the pork, garlic and grate in the ginger.

  • Step 3

    Step 3

    Devein the prawns then chop finely and add them to the bowl.

  • Step 4

    Step 4

    Add the spring onions, cornflour, soy sauce, rice wine and sesame oil. 

  • Step 5

    Step 5

    Mix everything together well with your hands.

  • Step 6

    Step 6

    Put a dumpling wrapper on the palm of one hand and spoon 2 tsp of the mixture into it. Wrap the dumpling case around, leaving the top open. Continue with all the wrappers, storing on a plastic tray or baking sheet dusted with cornflour. Press down slightly so that the bottoms are flat.

  • Step 7

    Step 7

    Fill a wok or pan with a couple of inches of water and bring to the boil. Put some steamer liners or baking paper with holes poked through it in the bottom of a bamboo steamer. Sit the dumplings on top of the paper, so that they are not touching each other. Cover and steam for 6-8 minutes until cooked through. Mix the dipping sauce ingredients and serve with the dumplings.

Nutritional Information

  • Kcals 45
  • Carbs 5.7g
  • Protein 3.3g
  • Fat 1g
  • Salt 0.6g
  • Saturates 0.3g
  • Fibre 0.2g
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