Better Homes and Gardens (Australia) - - Taste Sensations -

Prepa­ra­tion time 20 mins Cook­ing time 35 mins Makes 24

Corn­flour, to dust, plus ex­tra 1 tsp 75g drained wa­ter chest­nuts Hand­ful co­rian­der leaves 150g pork mince 1 clove gar­lic, peeled

3cm piece gin­ger, peeled 150g peeled green prawns 3 green shal­lots, thinly sliced

1 tsp soy sauce

1 tsp rice wine

½ tsp sesame oil

24 dumpling or won­ton wrap­pers


3 Tbsp soy sauce

1 Tbsp rice vine­gar

1 tsp caster sugar

1 tsp sesame oil

½ red chilli, seeded, finely chopped

STEP 1 Lightly dust a tray with corn­flour. Finely chop wa­ter chest­nuts and co­rian­der, then trans­fer to a large mix­ing bowl. Add pork, then finely grate gar­lic and gin­ger into bowl.

STEP 2 Devein prawns us­ing a small sharp knife.

STEP 3 Finely chop prawns and add to bowl.

STEP 4 Add shal­lots, ex­tra corn­flour, soy sauce, rice wine and sesame oil.

STEP 5 Mix to­gether with your hands.

STEP 6 Put a dumpling wrap­per on the palm of one hand and spoon 2 tea­spoons of mix­ture into it. Wrap dumpling case around fill­ing, leav­ing top open. Set aside on pre­pared tray. Press down slightly so the bot­tom is flat. Con­tinue with re­main­ing wrap­pers and fill­ing.

STEP 7 Fill a wok or pan with wa­ter to about 5cm deep and bring to the boil over high heat. Put a few steamer lin­ers in the base of a bam­boo steamer or use cir­cles of bak­ing pa­per pierced a few times. Sit 4-6 dumplings on top in a sin­gle layer, so they’re not touch­ing each other. Cover and steam for 6-8 min­utes or un­til cooked through. Re­peat with re­main­ing dumplings.

STEP 8 Mean­while, to make dip­ping sauce, com­bine all in­gre­di­ents in a small bowl. Serve dumplings im­me­di­ately with dip­ping sauce on the side.

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