For the filling
125g/4oz minced pork
125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped
1 large scallion, finely chopped green end only
1 tbsp grated fresh root ginger
1 tbsp soy free seasoning sauce
1 tbsp Shaoxing rice wine or dry sherry
1 tsp toasted sesame oil
2 tsp cornflour
sea salt and freshly ground black pepper
For the dumplings
10 ready-made wonton or spring roll wrappers*
groundnut oil, for greasing
1 tbsp chili paste
2 tbsp soy free seasoning sauce
*Check ingredients, some wrappers are gluten free, such as ‘Blue Dragon’ brand others are not suitable.
Serves - 4
For the filling, mix all of the filling ingredients together in a bowl.
For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers.
Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed.
Repeat with the remaining wrappers, until the filling is used up.
Oil the bottom of a bamboo steamer and line with greaseproof paper.
Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer).
Steam the dumplings for 6-8 minutes, or until cooked through.
Combine the chili and soy free seasoning sauce in a bowl and serve with the dumplings.
Recipe adapted from: Good Food