A delicious steamed dumpling is the perfect choice to kick off an Asian feast. You will be surprised how easy these are to make, and with a little practice you will be making dumplings like a pro! Makes about 24 dumplings.
150g green prawn meat, finely chopped } OR 400g protein of your choice e.g. all pork mince, all chicken mince
250g pork mince }
2 spring onions, finely sliced
20g ginger, finely grated
1 clove garlic, crushed
1 tsp light soy sauce
1 tsp Shaoxing wine (or sherry)
freshly ground pepper, to taste
1/2 tsp sesame oil
1 tbsp chopped fresh coriander
1 packet square wonton wrappers (available in the fridge section at Coles Yamba)
2 tbsp light soy sauce
2 tbsp vinegar
1/2 tsp sugar
1 long red chilli, finely sliced
1 spring onion, finely sliced
- Combine filling ingredients, except wonton wrappers, in a bowl and mix well.
- Place a heaped teaspoon of mixture in the centre of the wonton wrapper, moisten the edges with a little water, then bring the corners of the wonton to the centre and pinch to seal. Place on a tray lined with baking paper. Continue until all of the filling mixture has been used.
- Line a steamer basket with baking paper and make a few slits in the paper to allow the steam though. Place the dumplings into the steamer basket and place over a pan/wok of simmering water. Cover with a lid and steam for 12-15 minutes or until tender and filling is cooked through.
- Serve on a platter with dipping sauce. Or for a more authentic presentation, serve them in the steamer basket.
- Dipping Sauce: Combine soy, vinegar and sugar in a bowl and stir to dissolve sugar. Stir though sliced chilli and spring onion.
- The recipe can be easily doubled to make extra dumplings for a larger gathering or party.
- Freeze uncooked dumplings, then simply steam from frozen (allow extra cooking time).
- Wonton wrappers and Shaoxing wine available from the supermarket or Asian grocery.