Pork & Prawn Dumplings

I absolutely love Chinese pork dumplings. Can’t get enough of them! We eat out very regularly at our favourite dumpling house in Ashfield, Sydney and to be honest, I’ve never seen the need to compete with them. Why bother when they’re so good and so cheap!? Well, I happened upon some wanton wrappers at the supermarket today and bought them on a whim. I decided to give them a go. I have eaten them so often I took an educated guess as to their ingredients and let me tell you, the results were a surprise! Fantastic! They’re so delicious and addictive – not to mention hotter than the face of the sun. We both burned our mouths in our eagerness to stuff our faces. Give them a go!

The recipe will make about 60 dumplings, but in their raw state they freeze brilliantly in little airtight bags. Just defrost before you cook them and they’ll taste like new.

RECIPE:

INGREDIENTS:
For the Filling:
500g pork mince
100g prawn meat (finely chopped)
2 spring onions (finely chopped)
1 small green chilli (seeded and finely chopped)
1 tablespoon fresh coriander (finely chopped)
1/2 tablespoon fresh ginger (very finely chopped)
2 garlic cloves (finely chopped)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 egg (lightly beaten)
1 teaspoon salt
freshly ground black pepper

60 wanton wrappers (rice flour wrappers)

DIRECTIONS:
Combine all the filling ingredients to form a smooth paste. Then, take 1 teaspoon amount and place in the centre of the wanton wrapper. Wet half the edge with your finger dipped in water then fold up the wrapper to bring the two edges together. Firmly press the edges together to form a little semi-circle. Repeat the process until you use all your wrappers.

To steam the dumplings, place batches of 6-8 dumplings together in a vegetable steamer or bamboo steamer if you’re fancy, making sure they’re not touching. To avoid the dumplings sticking lay out a few leaves of lettuce on the bottom of the steamer pan and place the dumplings on top. Or for a bit of added flair, balance each dumpling on top of a thin slice of carrot which you can serve with the finished article. Steam for 10-12 minutes then serve immediately.

To deep fry the dumplings: Cook, as above then cool on a lightly oiled plate making sure the dumplings don’t stick together. Heat a medium pan with 8-10 cm vegetable oil and 1 teaspoon sesame oil until hot. Drop batches of the dumplings in and cook until golden brown. Drain on paper towels then serve immediately.

SERVING:
Serve with sides of soy sauce, Chinese vinegar sauce and some hot chilli sauce.

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