PORK & PRAWN GYOZA

MAKES 30 (SERVES 4)

PREP 25 MINS COOK 15 MINS MAKE IT FOR $3.15/SERVE

• 250g pork mince

• 400g green prawns, peeled, flesh roughly chopped

• 2 green onions, finely sliced

• 2cm piece grated ginger

• 1 garlic clove, crushed

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 30 gow gee wrappers

• 2 tbsp vegetable oil

• ¹/³ cup chicken stock

• soy sauce, sliced red chilli, shredded green onion, to serve 1 In a large bowl, combine pork, prawn, green onions, ginger, garlic, soy and sesame oil. Season with white pepper. 2 Working with 5 gow gee wrappers at a time, place wrappers on a clean flat surface. Spoon heaped teaspoon of pork mixture into centre of each. Brush one side of each wrapper edge with water. Pleat edges together to seal. Sit to form a flat base. Repeat with remaining wrappers and mixture.

3 In a large frying pan, heat oil and stock on high until simmering. Add half of the dumplings to pan.

Cover and simmer 5 mins. Uncover and simmer 5-7 mins until water evaporates and underside of pastry turns golden. Repeat with remaining dumplings.

4 Serve hot, drizzled with combined soy sauce and sliced chilli. Sprinkle with green onion.