Pork & Prawn Dumplings

Name: Pork & Prawn Dumplings
Yield: Makes 16 dumplings
Cuisine: China
Ingredients: 16 round wonton wrappers; 15 ml/1 tbsp cornflour/cornstarch; 16 large garden peas, thawed if frozen; 15 ml/1 tbsp sesame oil; 30 ml/2 tbsp light soy sauce; chilli sauce, for dipping; 2.5 ml/½ tsp ground black pepper; 2 spring onions/scallions; 225 g/8 oz/1 cup minced/ground pork; 100 g/3¾ oz raw prawns/shrimp, peeled and deveined

Preparation info

Makes
16
dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

While dim sum are generally attributed to southern China, these bitesize morsels, called shao mai, are enjoyed throughout the entire country. Pork is the main ingredient in the filling used here, but there are also seafood versions.

Ingredients

100 g/3¾ oz raw prawns/shrimp, peeled and deveined
2 spring onions

Asia
China
Starter

Method

Chop the prawns finely to make a coarse paste. This can be done using a sharp knife or in a food processor, but if you use a food processor use the pulse button, or the prawns will become rubbery. Scrape into a bowl.
Chop the spring onions very finely. Add them to the prawns, with the pork, soy sauce, sesame oil, pepper and cornflour. Mix well.
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