Once you have mastered these crispy homemade dumplings, there is no going back.
Dumpling wrappers are easy to find at a range of supermarkets, and these bites are so simple and fun to make. Gather a crowd for an evening and chat as you fold. Adjust the fillings to suit what’s in season.
Makes 24
- Combine the prawn meat, mince, ginger, spring onion, sesame oil, fish sauce, and salt in a bowl.
- Mix the soy sauce, vinegar, honey, sesame oil, and chilli in a small jug for the dipping sauce.
- To make the dumplings, take one wrapper and dampen around the edge with water. Place a tablespoon of mixture in the middle, fold over and pinch together at the top. Make three little tucks of the pastry towards the centre on each side, crimping it together. Set aside until ready to cook.
- Heat a tablespoon of flavourless oil in a frying pan. Add half the dumplings and cook for 3 or 4 minutes to brown the bases. Pour in a little water and cover tightly, allowing the dumplings to steam for 8 minutes. The water will have disappeared.
- Cook the remaining in the same way.
- Serve hot with the dipping sauce and a little garnish.
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