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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