Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.
Filling
| 200 g | Raw prawns, chopped (Main) |
| 400 g | Pork mince (Main) |
| 1 Tbsp | Freshly grated ginger |
| 1 | Finely chopped spring onion |
| 1 small handful | Chopped chives |
| 1 tsp | Soy sauce |
| 1 tsp | Fish sauce |
| 1 tsp | Sesame oil |
Assembly
| 1 packet | Dumpling wrappers (Main) |
| 1 | Beaten egg, whisked with an equal quantity of water |
| 1 drizzle | Sesame oil, for greasing steamer paper |
Directions
- Mix together chopped prawns, pork mince, ginger, spring onion, chopped chives, soy sauce, fish sauce, sesame oil and a little salt and pepper. Chill for 1 hour for flavours to meld, then make up dumplings as below.
Dumpling assembly
- Brush dumpling wrappers with the thin egg wash.
- Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
- Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm. Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.