Lunch: Pork and Prawn Dumplings

Ingredients

Pork and Prawn Filling
4 ounces ground pork
4 ounces raw Tiger prawns ( shrimp), shelled, deveined, and coarsely diced
1 large spring onion (green), finely chopped
1 tablespoon freshly grated ginger
1 tablespoon light soy sauce
1 tablespoon Shaohsing rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
Pinch sea salt
Pinch freshly cracked black pepper
Goji berries, optional
Dumplings
10 wonton wrappers
Egg wash, optional
Groundnut oil ( peanut), for greasing
1 tablespoon fiery chile sauce
2 tablespoons light soy sauce

Instructions

Called 'Siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Hong Kong and across the world. They are sometimes made with a pork and mushroom filling and topped with a red wolfberry (otherwise known as goji berry). However, my favourite has to be with the pork and prawn filling. The prawns are roughly diced so that when they are cooked you can detect a 'bite' from them.
This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.

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