serves
4
prep
25 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- Wonton skins, for wrapping
For the filling
- 500 g pork mince
- 250 g prawn meat, roughly chopped
- 4 garlic cloves, finely chopped
- 1 tbsp crushed ginger
- 2 spring onions, thinly sliced
- 25 ml light soy sauce
- 1 tsp sesame oil
- ½ tsp salt
For the sauce
- 100 ml Sichuan chilli oil (see below), or regular chilli oil
- 70 ml red vinegar
- 35 g sugar
- 25 ml light soy
- 10 ml prickly ash oil (Sichuan green peppercorn oil)
For the Sichuan chilli oil
- 2 cups (500 ml) vegetable oil
- 45 g crushed dried chilli
- 12 g Sichuan pepper
Instructions
- To make the Sichuan chilli oil, heat oil in a heavy based saucepan over medium heat. Bring oil up to 130˚C. Once oil is at the correct temperature pour in chilli and Sichuan pepper stir and remove from the heat and allow it to cool completely. Strain oil before using.
- To make the dumpling filling, in a large bowl combine all the ingredients. Use your hands to ‘slap’ the meat into the bowl to fully incorporate the flavours and make it sticky.
- To fill the dumplings, place a tablespoon (20 g) of the mixture in the center of a wrapper. Use some starch water to coat around the edge of the mixture and fold over to make a rectangle and seal the edges ensuring there are no holes. Then fold the two bottom corners together with some starch water to hold. Place on a lined baking tray and cover with a damp towel until ready to cook. Repeat until all your dumplings have been folded.
- Bring a large saucepan of water to the boil, add dumplings and boil for 3 -4 minutes. Alternatively, you can steam the dumplings. Line a bamboo or metal steaming basket with a liner to fit. Arrange dumplings in the basket without them touching, cover and steam for 5 minutes.
- While the dumplings are cooking, make the dressing by combining the ingredients in a medium bowl.
- Serve the steamed pork and prawn dumplings with the dumpling sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
