I love everything dumpling, be it steamed, fried or in a noodle soup, there’s just nothing not to like! My favourite go-to dumping filling is pork & prawn, flavoured with lemon grass, spring onion, garlic, white pepper, ginger, shaoxing wine, soy sauce and a teaspoon of cornflour and some chicken broth for a smooth texture.
The dipping sauce is a simple mix of rice wine vinegar, soy sauce, sesame oil and some crispy chili oil.
I always love to make a whole batch and store them in the freezer for when I’m on the mood. These guys just needs 8-9 minutes in a steamer (straight from the freezer) or if you’re making the boiled wonton kind they need to boil for ± 3-4 minutes until they start floating.
Chinese Steamed Pork & Prawn Dumplings
- 2 pork sausages, skin removed so you're left with the mince
- 150g raw prawns (deveined and peeled)
- 2 finely sliced spring onion
- 1 lemon grass stalk, outer tough leaves removed, finely chopped
- 2 garlic cloves, finely chopped
- 3 cm ginger, finely grated
- 1/4 tsp ground white pepper
- ¼ cup chicken stock
- 2 tsp cornstarch, plus extra for dusting
- 1 tsp soy sauce
- 1 tsp sesame oil
- 40 dumpling wrappers
- Spicy Sauce
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1-2 tsp crispy chili oil (store bought or homemade)
- 1 tsp toasted sesame seeds (optional)
- 1 spring onion, finely chopped (optional)
Make the dipping sauce by mixing all the ingredients in a sealable jar and give it a good shake.
Add all your filling ingredients into a blender and give it a few pulses, until everything is mixed well and you've reached a smooth consistency, with still a few pieces of prawn visible.
Lay down a dumpling wrapper and place ± 2 tsp of filling in the middle (cover the unused wrappers with a tea towel to prevent drying out).
Wet the edges of the wrapper with some water and hold the dumpling with one hand.
Start by pinching 1 side closed and then seal the edges, working your way from 1 side to the other, pleating and pinching the dumplings closed.
After folding press edges again to seal well, making sure there aren't any holes.
Place onto a tray dusted with cornstarch (see notes for freezing) while you work on the rest.
Add ± 2 cm of water to a pan large enough in which a steamer will fit and bring to the boil.
Line the steamer with some baking paper or a leaf or 2 of cabbage.
Lay the dumplings in the steamer, ± 1 finger in between each, and seal with the lid.
Steam for 7-8 minutes, without lifting off the lid in between.
Sprinkle with sesame seeds and spring onions (if using) and serve straight away.
To freeze make sure they aren't touching when placing in the freezer. Once fully frozen you can add them all in a ziplock bag to make room again in your freezer.