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Ingredients
Pork and Prawn Filling
- 8 ounces ground pork
- 4 ounces raw Tiger prawns (shrimp) shelled, deveined, and coarsely diced
- 1 large spring onion (green) finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon light soy sauce
- 1 tablespoon Shaohsing rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- pinch seasalt
- pinch freshly cracked black pepper
Dumplings
- 10 wonton wrappers
- eggwash optional
- Groundnut oil (peanut) for greasing
- 1 tablespoon fiery chile sauce
- 2 tablespoons light soy sauce
Ingredients
Pork and Prawn Filling
Dumplings
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Instructions
- Mix the pork, prawns, onion, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
- Take 1 wonton wrapper and place 2 teaspoons of the filling in the center. Brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed. You can top each dumpling with a Goji berry for some added color and flavor. *Note* Cover unused wonton wrappers with a damp towel to keep them moist.
- Oil the bottom of a bamboo steamer and line it with parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for 6 to 8 minutes, or until cooked.
- Meanwhile, combine the chile, and soy sauce into a bowl. Serve alongside the dumplings.
- You can switch up the meat if you don't enjoy either pork or prawn. Beef would be a great substitute!