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 ½ tsp
- dumpling or wonton wrappers 24
DIPPNG SAUCE
- soy sauce 3 tbsp
- rice vinegar 1 tbsp
- goden caster sugar 1 tsp
- sesame oil 1 tsp
- red chilli ½, finely chopped
Method
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Step 1
Finely chop the coriander and water chestnut.
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Step 2
Tip into a bowl with the pork, garlic and grate in the ginger.
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Step 3
Devein the prawns then chop finely and add them to the bowl.
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Step 4
Add the spring onions, cornflour, soy sauce, rice wine and sesame oil.
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Step 5
Mix everything together well with your hands.
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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.
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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
- Fat 1g
- Saturates 0.3g
- Carbs 5.7g
- Fibre 0.2g
- Protein 3.3g
- Salt 0.6g
