Sharing
Pork and Prawn Dumplings
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.
Method
- Add all of the ingredients for the pork dumplings, except the gyoza skins, to a large bowl. Mix together well.
- 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.
- 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.
- 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.
- Serve the dumplings with the dipping sauce. Garnish with sliced spring onions and sesame seeds, if desired.
