I don’t think I’ve ever met a person who doesn’t love dumplings. But have you ever tried making your own? These are Prawn, Pork & Chive and they are deeelish! For more great recipes, follow my facebook page @diversebymichellesanchez
35-40 dumpling wrappers
200g pork mince
100g prawn meat, roughly chopped
1 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tbsp kecap manis
2cm knob ginger, grated
2 garlic cloves, minced
2 tbsp chives, chopped
40g grated carrot (around 1 small)
100g bamboo shoots, roughly chopped
1 tbsp sesame oil
1/4 cup kecap manis
1/4 cup light soy sauce
1 spring onion, finely sliced
1 red chilli, finely sliced
1 clove garlic, minced
Line a bamboo steamer with baking paper.
Place all of the ingredients for the dumplings (except the wrappers) into a bowl. Mix together well. Take a dumpling wrapper and using a teaspoon, put a small dollop of the mixture into the middle of the wrapper. Brush the edge of the wrapper with water, lift up both sides and using your fingers, seal the wrapper along the edge. Place in the bamboo steamer. Continue until all of the mixture has been used and place the lid on. Note, you may need to steam in a couple of batches or you can layer two bamboo steamers on top of each other.
Heat a wok of water and when it is simmering, place the steamer over the top. Steam for 15 minutes.
Combine the ingredients for the dipping sauce.
Serve hot with the dipping sauce.
Makes 35-40 dumplings.