Pork and prawn gyozas (dumplings)
April 10, 2015
Peter Penguin says...
Pork and prawn filling:
- 4 ounces ground pork
- 4 ounces raw Tiger prawns (shrimp), shelled, deveined, and coarsely diced
- 1 large spring onion (green), finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon light soy sauce
- 1 tablespoon Shaohsing rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- Pinch sea salt
- Pinch freshly cracked black pepper
- 10 wonton wrappers
- Egg wash, optional
- Groundnut oil (peanut), for greasing
- 1 tablespoon fiery chilli sauce
- 2 tablespoons light soy sauce
For the filling:
- Mix the pork, prawns, onion, ginger, soy sauce, rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
For the dumplings:
- Take 1 wonton wrapper and place 2 teaspoons of the filling in the center.
- Then, fold the wrapper over to create a small parcel and plait the edges together, ensuring they’re tightly sealed. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.
- Oil the bottom of a bamboo steamer and line it with greaseproof or parchment paper.
- Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer.
- Steam the dumplings for 6 to 8 minutes, or until cooked.
- Meanwhile, combine the chilli, and soy sauce into a bowl. Serve alongside the dumplings.