Pork and prawn dumplings
( MAKES 40 )
Photo by Tam West
Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.
|200 g||Raw prawns, chopped|
|400 g||Pork mince|
|1 Tbsp||Freshly grated ginger|
|1||Finely chopped spring onion|
|1 small handful||Chopped chives|
|1 tsp||Soy sauce|
|1 tsp||Fish sauce|
|1 tsp||Sesame oil|
- Mix together chopped prawns, pork mince, ginger, spring onion, chopped chives, soy sauce, fish sauce, sesame oil and a little salt and pepper. Chill for 1 hour for flavours to meld, then make up dumplings as below.
- Brush dumpling wrappers with the thin egg wash.
- Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
- Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm. Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.
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