Golden Pork and Prawn Dumplings

Name: Golden Pork and Prawn Dumplings
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 12 servings to share
Cuisine: asian
Ingredients: 12 ounces raw tiger prawns, shelled and deveined; 12 ounces lean ground pork; 1 tablespoon cornstarch; 1 tablespoon freshly grated ginger; 1 tablespoon low-sodium soy sauce; 1 tablespoon Shaohsing rice wine or dry sherry; 1 tablespoon rice vinegar; Pinch sea salt; Pinch sugar; 4 garlic cloves, finely chopped; 2 large scallions, finely chopped; 1 medium red Fresno chile, seeded and finely chopped; 30 round wonton wrappers; 1 teaspoon toasted sesame oil; 2 tablespoons low-sodium soy sauce; 2 tablespoons black rice vinegar; One 1-inch piece ginger, peeled and grated; 1 medium red chile, seeded and finely chopped; Fresh cilantro leaves, for garnish

Recipe courtesy of Ching-He Huang

Show: Ching's Chinese New Year

Episode: Ching's Chinese New Year

Golden Pork and Prawn Dumplings

0 Reviews

Level: Intermediate
Yield: 12 servings to share
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

133

Total Fat

2

Saturated Fat

1

Carbohydrates

15

Dietary Fiber

1

Sugar

1

Protein

13

Cholesterol

54

Sodium

424

Total: 40 min
Prep: 30 min
Cook: 10 min

Level: Intermediate
Yield: 12 servings to share
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

133

Total Fat

2

Saturated Fat

1

Carbohydrates

15

Dietary Fiber

1

Sugar

1

Protein

13

Cholesterol

54

Sodium

424

Total: 40 min
Prep: 30 min
Cook: 10 min

Ingredients

Dumplings:

12 ounces raw tiger prawns, shelled and deveined

12 ounces lean ground pork

1 tablespoon cornstarch

1 tablespoon freshly grated ginger

1 tablespoon low-sodium soy sauce

1 tablespoon Shaohsing rice wine or dry sherry

1 tablespoon rice vinegar

Pinch sea salt

Pinch sugar

4 garlic cloves, finely chopped

2 large scallions, finely chopped

1 medium red Fresno chile, seeded and finely chopped

30 round wonton wrappers

1 teaspoon toasted sesame oil

Ginger Black Rice Vinegar Dipping Sauce:

2 tablespoons low-sodium soy sauce

2 tablespoons black rice vinegar

One 1-inch piece ginger, peeled and grated

1 medium red chile, seeded and finely chopped

Fresh cilantro leaves, for garnish

Directions

Watch how to make this recipe.

For the dumplings: Finely mince the prawns. Transfer to a mixing bowl and add the pork, cornstarch, ginger, soy sauce, wine, rice vinegar, salt, sugar, garlic, scallions and chiles. Mix thoroughly and, with clean hands, squeeze the filling through your fingers so that all the flavors are combined well. Wash your hands and dry well.
Then place a wonton wrapper in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the wrapper. Then dip your finger into a water bowl and brush around the rim of the wrapper. Fold the wonton in half, to make them half-moon shape. Press down on the edges to make sure the dumpling the sticks together well. Pleat the edges of the dumpling 4 times, pinching well to secure.
Add the oil to the wok and heat to 350 degrees F. It is hot enough when a small piece of bread turns golden brown in 15 seconds. Fry the dumplings, in batches if necessary, until golden brown, 3 to 4 minutes, and turn them so they do not overcook on the one side. Once cooked, drain the excess oil from the dumplings on paper towels.
For the dipping sauce: Mix the soy sauce, black rice vinegar, ginger and chiles.
Place the sauce in dipping sauce pots and serve with the dumplings. Garnish the dumplings with cilantro leaves.

Cook’s Note

Shaoshing rice wine can be found at Asian specialty markets. You can make the dumplings ahead of time and freeze them in an air-tight container. Then cook from frozen when desired.

Golden Pork and Prawn Dumplings

Golden Pork and Prawn Dumplings

Dumplings:

Ginger Black Rice Vinegar Dipping Sauce:

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