Pork & Prawn Dumplings
Here’s our version of the prawn and pork dumplings - you can choose to steam, pan-fried or boil them.
Ingredients
- 30 pieces Dumpling Wrappers
- 300 grams Ground Pork (Adjust to your preference)
- 6 to 8 pieces Prawns
- 3 cloves Garlic
- 2 to 3 pieces Spring Onions (or Scallions)
- 2 to 3 pieces Ginger, grated
- 2 tbsp Shaoxing (Chinese rice wine)
- 1 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Salt
- 1 tsp Sugar
Instructions
- Start by preparing the ingredients for the filling. Coarsely chop the pork, prawns, garlic, ginger and spring onions.
- In a large bowl, combine the pork, prawns, spring onions, garlic, ginger in a bowl. Add the light soy sauce, sesame oil, sugar, salt, Shaoxing and mix well until fully combined. Let it marinate in the refrigerator for at least 20-30 minutes.
- Wet the edges of the dumplings slightly with water.
- Use a teaspoon to scoop the filling in the middle of the dumpling skin. Recommend not adding too much or too little filling to ensure there’s enough space to fold and pleat the dumplings.
- Fold the dumpling skin in half, and seal it by pinching along the curved edge. Pleat the curved edges starting from one end to the other.
- Repeat with the remaining wrappers and filling, and place the dumplings neatly on a tray or wooden board - ensuring there’s enough space so they don’t stick together.
- To cook - you can either boil, pan-fry or steam the dumplings. We chose to pan-fry the dumplings - start by adding a thin layer of water into a pan, and 1 tbsp of oil. Heat the pan until shimmering, then place the dumplings in batches, ensuring it doesn’t stick together. Cover the lid and let it cook for 5-8 minutes, or until the water has been absorbed.
- Loosen the dumplings from the pan with a spatula and serve with your choice of dipping sauce. Time to enjoy!
