Pork and Prawn Dumplings
Info
Satisfy your cravings with pan-fried pork and prawn dumplings, featuring a ginger and garlic pork and succulent prawn filling, perfectly encased in crispy golden wrappers. These savoury delights are sure to be a hit at any gathering or enjoyed as a delicious snack anytime.
Ingredients
Method
Ingredients
Pork dumplings
- 250g pork mince
- 150g prawns, chopped into a rough paste
- 4 spring onions, finely chopped
- 2 tsp Bart garlic paste
- 2 tsp Bart ginger paste
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp Bart white pepper
Dipping sauce
- 1 tsp white sugar
- 1 tbsp hot water
- 2 tbsp light soy sauce
- 1 tsp rice vinegar
- 1 tsp Bart chopped chilli
- 1 tsp Bart garlic paste
Method
1. Add all of the ingredients for the pork dumplings, except the gyoza skins, to a large bowl. Mix together well.
2. Place a heaped teaspoon of filling in the centre of the gyoza wrapper. Dampen the edges of the wrapper with little water using your finger. Fold over and use the bi-directional pleating method to seal the dumplings. Repeat with the remaining filling. Cover the dumplings with a tea towel whilst you work to stop them drying out.
3. Heat a teaspoon of neutral oil in a non-stick frying pan over a medium heat. Add as many dumplings as will fit in the pan without touching, pleated side facing up, and fry for 2-3 minutes, or until golden. Add 1/3 cup of cold water, cover and steam for 6-7 minutes, or until cooked through. Add more water, if necessary. Repeat until all of the dumplings are cooked.
4. Whilst the dumplings cook make the dipping sauce. Add the sugar and hot water to a small bowl and stir until the sugar has dissolved. Add the rest of the dipping sauce ingredients and mix well.
5. Serve the dumplings with the dipping sauce. Garnish with sliced spring onions and sesame seeds, if desired.
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