Pork and prawn dumplings
- Preparation and cooking time
- Total time
- Easy
- Makes 24
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
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.