Name: Pork and prawn dumplings
Total time: 1 h
Yield: Makes 24
Cuisine: Chinese
Ingredients: a small handful coriander leaves; 75g water chestnuts drained; 150g lean minced pork; 1 clove garlic crushed; 3 cm piece ginger peeled; 150g raw peeled prawns; 3 spring onions sliced; 1 heaped tsp cornflour; 1 tsp soy sauce; 1 tsp rice wine; ½ tsp sesame oil; 24 dumpling or wonton wrappers; 3 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp goden caster sugar; 1 tsp sesame oil; ½ red chilli finely chopped

a small handful coriander leaves
75g water chestnuts
drained
150g lean minced pork
1 clove garlic
crushed
3 cm piece ginger
peeled
150g raw peeled prawns
3 spring onions
sliced
1 heaped tsp cornflour
1 tsp soy sauce
1 tsp rice wine
½ tsp sesame oil
24 dumpling or wonton wrappers

DIPPING SAUCE

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp goden caster sugar
1 tsp sesame oil
½ red chilli
finely chopped

Method

step 1
Finely chop the coriander and water chestnut.
step 2
Tip into a bowl with the pork, garlic and grate in the ginger.
step 3
Devein the prawns then chop finely and add them to the bowl.
step 4
Add the spring onions, cornflour, soy sauce, rice wine and sesame oil.
step 5
Mix everything together well with your hands.
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
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.