EASY step-by-steps TO PORK AND PRAWN DUMPLINGS
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.