Serves 6
40 min
Pork and Prawn Dumplings
Recipe GLPRcea760096c3b9a
Delicate steamed dumplings filled with a savory mixture of ground pork, fresh prawns, ginger, and spring onion, wrapped in tender wonton skins and topped with optional goji berries. Served with a tangy chili-soy dipping sauce. These elegant little parcels are perfect as an appetizer or light main course, combining succulent seafood with aromatic seasonings in every bite.
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Ingredients
125g minced pork
125g raw tiger prawns, shelled, deveined, and roughly chopped
1 large spring onion, finely chopped
1 tablespoon grated fresh root ginger
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornflour
Sea salt and freshly ground black pepper to taste
8-10 goji berries, optional
10 ready-made wonton wrappers
Groundnut oil for greasing
2 tablespoons light soy sauce for dipping
1 tablespoon chilli sauce
Directions
Combine the minced pork, chopped prawns, spring onion, ginger, 1 tablespoon soy sauce, Shaoxing wine, sesame oil, and cornflour in a bowl. Season generously with salt and pepper, and stir until all ingredients are evenly distributed and the mixture becomes slightly sticky. This combined filling is now ready for assembly.
Place approximately 2 teaspoons of the filling mixture in the center of a wonton wrapper. Carefully gather the sides of the wrapper upward, molding them around the filling to form a ball shape while leaving the very top slightly open with some of the filling visible. Gently press a goji berry on top of the exposed filling if using. Repeat this process with the remaining wrappers and filling until all are assembled.
Oil the bamboo steamer basket lightly and line the bottom with greaseproof paper. Arrange the dumplings inside the steamer basket without allowing them to touch. Cover with the steamer lid and place over a pot of rapidly boiling water, ensuring the bottom of the steamer does not make contact with the water. Steam for 6-8 minutes until the wonton wrappers turn translucent and the filling is cooked through; the prawns should be opaque and firm.
While the dumplings are steaming, whisk together the 2 tablespoons of light soy sauce and the chilli sauce in a small serving bowl to create a dipping sauce. Once the dumplings are ready, carefully transfer them to a serving plate and serve immediately with the chilli-soy dipping sauce on the side.
