Ingredients
2 cloves garlic
crushed
2 tbsp fresh ginger
grated
½ cup celery
finely chopped
½ cup carrot
finely chopped
1 cup mushrooms
finely chopped
½ cup shallots (green onions)
finely chopped
250g green prawn meat
chopped
250g pork mince
the fatty kind
2 tbsp shao tsing wine
Chinese rice wine
½ tsp salt
½ tsp white pepper
½ tsp white sugar
1 tsp cornflour
1 tsp sesame oil
2 round wonton or gyoza wrappers
(32 pieces or 300g)
2 cups chicken stock
(500ml)
⅓ cup vegetable oil
(80ml)
Equipment
- 1 bowl
- 1 food processor
- 1 heavy-based frying pan
- 1 lid
Instructions
- Gather all ingredient and prepare to make the mixture.
- Place all ingredients except for the chicken stock, vegetable oil and wonton wrappers in a bowl. Mix together well or use a food processor to combine. Leave to stand for 5 minutes.
- Take one teaspoon of dumpling filling and place it in the centre of the wrapper. Press the wrapper in half and then then pleat into six pleats on one side. See our video below for the steps to folding dumplings. Continue making the rest of the dumplings.
- Heat a heavy-based frying pan with two tablespoons of oil in the bottom and drop in the dumplings when hot. Fry until the bases are golden.Add 1/3 cup (80ml) chicken stock to the pan and place the lid on to steam the dumplings for 2-3 minutes or until the stock has evaporated. Remove the lid and fry for a further minute or so. Remove from pan and serve with dumpling dipping sauce.
Notes
Tip
This recipe makes 64 dumplings which is a LOT!
Tip
Shao tsing rice wine can be bought in any supermarket and only costs about $3.50.
Tip
This recipe has a LOT of ingredients.
