Pork and prawn dumplings

Tam West

Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

Filling

200 g	Raw prawns, chopped (Main)
400 g	Pork mince (Main)
1 Tbsp	Freshly grated ginger
1	Finely chopped spring onion
1 small handful	Chopped chives
1 tsp	Soy sauce
1 tsp	Fish sauce
1 tsp	Sesame oil

Assembly

1 packet	Dumpling wrappers (Main)
1	Beaten egg, whisked with an equal quantity of water
1 drizzle	Sesame oil, for greasing steamer paper

Directions

1. Mix together chopped prawns, pork mince, ginger, spring onion, chopped chives, soy sauce, fish sauce, sesame oil and a little salt and pepper. Chill for 1 hour for flavours to meld, then make up dumplings as below.

Dumpling assembly

1. Brush dumpling wrappers with the thin egg wash.
2. Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
3. Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm. Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

More of Warren's dumpling recipes

• Eggplant, mushroom and fish dumplings
• Lamb and mint dumplings
• Jerk turkey dumplings