Small, delicious parcels of succulent meat and fish with a kick of chilli and ginger, pork and prawn dumplings are a dim sum favourite. Learn how to make them with step-by-step help from our test kitchen.
Ingredients
- coriander leaves a small handful
- water chestnuts 75g, drained
- lean minced pork 150g
- garlic 1 clove, crushed
- ginger 3 cm piece, peeled
- raw peeled prawns 150g
- spring onions 3, sliced
- cornflour 1 heaped tsp
- soy sauce 1 tsp
- rice wine 1 tsp
- sesame oil ½ tsp
- dumpling or wonton wrappers 24
Dipping Sauce
- soy sauce 3 tbsp
- rice vinegar 1 tbsp
- goden caster sugar 1 tsp
- sesame oil 1 tsp
- red chilli ½, finely chopped
Method
STEP 1
Finely chop the coriander and water chestnut.
STEP 2
Tip into a bowl with the pork, garlic and grate in the ginger.
STEP 3
De-vein the prawns then chop finely and add them to the bowl.
STEP 4
Add the spring onions, cornflour, soy sauce, rice wine and sesame oil.
STEP 5
Mix everything together well with your hands.
STEP 6
Put a dumpling wrapper on the palm of one hand and spoon 2 tsp of the mixture into it. Wrap the dumpling case around, leaving the top open. Continue with all the wrappers, storing on a plastic tray or baking sheet dusted with cornflour. Press down slightly so that the bottoms are flat.
STEP 7
Fill a wok or pan with a couple of inches of water and bring to the boil. Put some steamer liners or baking paper with holes poked through it in the bottom of a bamboo steamer. Sit the dumplings on top of the paper, so that they are not touching each other. Cover and steam for 6-8 minutes until cooked through. Mix the dipping sauce ingredients and serve with the dumplings.