Pork and Prawn Chinese Dumplings

Pork and Prawn Chinese Dumplings

Serves: 40 dumplings

Ingredients

• 250g raw prawns

• 500g pork mince

• 1 packet of coriander/parsley

• 1 head Chinese leaf, finely chopped

• 1 bulb garlic, minced

• big knob of ginger, peeled and minced

• 1 packet of spring onions, with 1 remaining for serving

• 5 tbsp light soy sauce

• 3 tsp sesame oil

• dash vinegar

• 2 eggs

• black pepper, to season

• 1 packet dumpling pastry (they usually come in packs of 40 sheets)
  

To serve 

• red chilli, sliced

• 2 spring onions, sliced

• 2 lime wedges, to serve

• soy sauce

• Sriracha sauce

Method

1. Add the coriander, Chinese leaf, garlic, ginger, spring onions, the sauces, and black pepper to a blender. Blitz until evenly blended.

2. Add in the pork, prawns and eggs, then pulse until everything is evenly chopped. Be careful not to overblend!

3. Flour a surface and place the dumpling sheets on top. Pop a teaspoon of meat into the centre of the pastry.

4. Prepare a glass of water and dip your finger into the water. Run your wet finger along one half of the pastry then bring both ends of the pastry to the middle and pinch them together.

5. Start crimping and pinching together the dough on the left and then the same on the right and squeeze the ends shut. Your dumplings should form a crescent shape.

6. Once you have made all your dumplings, heat some sesame oil in a large frying pan.

7. Once hot, add in the dumplings and fry for 5-7 minutes, or until golden.

8. Add a spalsh of water (around 60ml) and cover the pan with a lid.

9. Cook the dumplings until all the water has evaporated. If you are worried you have not cooked the dumplings long enough, add another splash of water and steam the dumplings until the second lot of water has evaporated.

10. Serve with a sprinkle of spring onions, chilli and any condiments to your choosing.