Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 4 out of 4
13 Ingredients
Number of servings
6
- 1teaspoons sesame oil
- 275grams round gow gee pastry
- 1 long red chilli, deseeded, thinly sliced
- 10grams dried whole shitake mushrooms
- 3 spring onions, chopped
- 2teaspoons ginger, grated
- 2tablespoons soy sauce (to serve)
- 150grams pork mince
- 150grams green prawn meat, peeled, finely chopped
- 2tablespoons cornflour
- 1tablespoons Chinese cooking wine
- 2tablespoons vegetable oil
- 1 clove garlic, crushed
Nutrition per serving
1030kJ / 247Cal
1030 Kilojoules or 247 Calories
12% of daily energy intake*
Protein
11.8grams
Fat
10.3grams
Carbs
26.5grams
Sugars
1.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Place mushrooms in a small bowl and cover with boiling water. Set aside for 5 minutes until soft.
Step 2 of 7
Place prawn, mince, spring onion, soy, wine, ginger, garlic, sesame oil and cornflour in a bowl. Stir well to combine. Cover and chill for 10 minutes.
Step 3 of 7
Drain mushrooms, remove stems and discard. Finely chop and stir into mince mixture.
Step 4 of 7
Line a large baking tray with baking paper. Hold a wrapper flat on the palm of your hand. Place a teaspoon of filling in centre.
Step 5 of 7
Moisten the edges with a little water and fold in half to form a half-moon shape. Using your thumb and forefinger make small pleats along edge to seal. Sit dumpling onto tray, pressing lightly to flatten base. Repeat with remaining wrappers and filling.
Step 6 of 7
Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Place dumplings into pan in a single layer. Fry for 2-3 minutes, until bottoms are just golden. Add 1/2 cup water and cover with a lid. Steam for 5-6 minutes, until liquid evaporates. The dumpling is ready when wrapper is soft and changes colour.
Step 7 of 7
Uncover and add remaining oil, swirling the pan so the oil covers the base and coats the bottoms of the dumplings. Cook uncovered, for a further minute or two until the bases are golden and crisp. Serve with soy sauce and chilli.
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