Pork and Prawn Dumplings

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Pork and Prawn Dumplings

Pork and Prawn Dumplings is a traditional Chinese recipe for a classic pork and prawn dumplings in wonton wrappers that are steamed to cook and are traditionally served for New Year or as part of dim sum. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Pork and Prawn Dumplings.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

8–10

Rating:

Tags : Pork Recipes China Recipes

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These are classic dim-sum dumplings, a staple of Cantonese Chinese New Year.

Ingredients:

For the filling:
125g minced pork
125g raw tiger prawns, shelled, de-veined and roughly chopped
1 large spring onion, finely chopped
1 tbsp grated fresh root ginger
1 tbsp light soy sauce
1 tbsp Shaoxing rice wine (or substitute dry sherry)
1 tsp toasted sesame oil
2 tsp cornflour
sea salt and freshly-ground black pepper, to taste
8-10 goji berries (optional)

For the dumplings:
10 wonton wrappers (commercial ones are available from Asian grocers)
groundnut oil, for greasing

To serve:
1 tbsp chilli sauce
2 tbsp light soy sauce

Method:

For the filling, simply mix all of the filling ingredients together in a bowl.

For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.

Oil the base of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.

Combine the chilli and soy sauce in a bowl and serve with the dumplings.