This is my absolutely favourite dumpling – it’s bursting with flavour. If you don’t like pork, you can leave it out and just use 500g of minced prawns instead. If there are any dumplings left remember they freeze well - simply place them on a lined baking tray and pop them in the freezer. Once frozen through they can be placed in a container, or zip lock bag and can be cooked from frozen.
Pork and Prawn Dumplings
Cooking Time: 1 hour and 20 mins
Number of Serves: makes 50 dumplings
Instructions:
Ingredients:
250g pork mince
250g finely chopped raw prawn meat (PRAWMB)
2 garlic cloves
2 teaspoon of ginger
2 tablespoons of rice wine vinegar (VINRRT)
3 tablespoons of soy sauce (SOYL295)
1 teaspoon of Sri Racha Dynamite Hot Chilli Sauce Chefs Choice (CHILSREH) or to taste
1/3 cup of coriander, finely chopped
Step by Step:
Using a microplane finely grate the garlic and ginger and place in large bowl with the rest of the ingredients. Mix well.
Place 1 teaspoon of the dumpling mix on each wrapper. Pick up the dumpling wrapper, fold over and pinch together the middle edges to form a semicircle. Use your index finger to create 3 folds on one side and crimp together the edges to seal. Repeat on the other side ensuring it is well sealed. To learn to crimp and fold the dumplings it’s a really good idea to look at some Youtube videos – they are really helpful. Once all the dumplings are ready it’s time to cook them.
STEAM – This is my favourite way to cook dumplings. You can either use a traditional bamboo steamer (STEAMER6) or a steel one. Simply line the bottom of the steamer with baking paper and place the dumplings on it, making sure none of them are touching. Steam over simmering water for 10-12 minutes with the lid firmly on.
FRY – Place dumplings in large a large non-stick pan with half a cup of water and two table spoons of cooking oil, taking care none of the dumplings are touching. Place over a medium high heat for 8 minutes with the lid on. By this time the water should have evaporated and the dumplings will be brown on the bottom. They may need a little longer, depending how hot you have your pan.
BOIL – this is great when you are cooking a large quantity of dumplings. Simply place up to 25 dumplings in a large pot of salted boiling water for 5 minutes or until they float.
Serve the dumplings as soon as they are cooked - they are great served with Sri richa, or a mixture soy and vinegar.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| VINRRT | RESTRICTED PRODUCT | $0.00 | |||
| SOYL295 | RESTRICTED PRODUCT | $0.00 | |||
| CHILSREH | Sri racha dynamite hot chilli sauce chefs choice thaila | $0.00 | |||
| STEAMER6 | Bamboo steamer 6 inch | $0.00 | |||
| PRAWMB | Prawn meat broken 60/80 white tiger **Frozen** | $0.00 |
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