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Pork and prawn dumplings

Name: Pork and prawn dumplings
Yield: 40
Ingredients: 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; 1 packet Dumpling wrappers (Main); 1 Beaten egg, whisked with an equal quantity of water; 1 drizzle Sesame oil, for greasing steamer paper

makes 40

Tam West

Warren Elwin

Food writer

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Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

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

1 packet	Dumpling wrappers (Main)
1	Beaten egg, whisked with an equal quantity of water
1 drizzle	Sesame oil, for greasing steamer paper

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.

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.