Pork & Prawn Dumplings

🧂 Ingredients

• 22/24 dumpling wrappers
• 350 g pork mince
• 150 g prawns
• 1 spring onions
• 1 tsp ginger

  grated
• 1 dash sesame oil
• 1/2 tsp salt
• 6 tbsp black vinegar
• 2 tbsp soy sauce
• 1 tsp ginger

  grated
• 1/2 tsp sesame oil
• 1/2 chilli

  finely chopped
• 1 tsp honey
• sesame seeds
• 1 spring onion

Instructions

• 1 Roughly chop the prawns & finely dice the spring onion
• 2 Mix the pork mince, prawns, spring onion, ginger, sesame oil & salt together to
  combine
• 3 Place 1 tbsp of mince mixture into the center of the dumpling, using your finger
  wipe water around the edges of the dumpling
• 4 Fold the dumpling in ½ pinching it gently in the middle
• 5 On each side of the dumpling make two pleats starting close to the middle
  folding them towards the middle
• 6 Then make another two pleats next to the first two moving out to the edge of the
  pastry.
• 7 Pinch them all to seal them tightly
• 8 Alternatively, you can do the most simple of folds and just fold them in ½,
  pinch them closed whilst pushing the air out. These aren’t as aesthetically
  pleasing but they are quick and simple to do
• 9 In a non-stick frying pan add 1 tbsp of canola oil on medium heat
• 10 Place the dumplings (I usually do 5-7 per pan so I don’t crowd the pan) flat
  side down into the oil and cook for approx. 2 minutes or until the base is
  golden brown
• 11 Add a couple tbsp of boiling water and cover with a lid. Continue to steam for 2
  more minutes, remove the lid and allow to cook until the water has evaporated
  *see tips*
• 12 Mix all the ingredients together and set aside
• 13 If you want to be fancy you can make spring onion “ribbons” or you can just dice
  the spring onions finely
• 14 If making ribbons then slice the spring onion in 3 pieces lengthways and then
  finely slice the pieces lengthways and place them in ice cold water for about 5
  mins

Nutrition Info