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Sunday, October 9, 2016

Nick Honeyman's Dumplings

Ingredients

  • ½ tsp salt
  • ½ tsp sugar
  • 200g 100% NZ __pork mince
  • 125g tiger prawns
  • 1x spring onion
  • 1 tbsp ginger
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • 4 tsp tapioca flour
  • 20 dumpling wrappers
  • 2 tbsp chopped Chinese chives
  • 4 cloves garlic

Method

Step 1

Preparing the filling

  • Very finely chop spring onions, garlic and ginger.
  • Peel tiger prawns and carefully slice down back to remove intestines.
  • Finely mince prawns with a knife.
  • Mix together all ingredients except wraps in a large bowl. If it's too wet add a little more tapioca flour.

Step 2

Assembling the dumplings

  • Lie out the wrappers and place a teaspoon of filling in the centre of each.
  • Using a pastry brush, brush the edge of each wrapper with a little water to help glue together.
  • Fold bottom edge to top edge and press together firmly along edges ensuring there is no air trapped inside and a good seal is formed.

Step 3

Cooking the dumplings

  • Lightly salt and oil a pot of water and bring to boil.
  • Boil dumplings for 4 minutes.
  • Serve with soy sauce or char sui.

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