Pork and Prawn Dumplings

Name: Pork and Prawn Dumplings
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H38M0.000S
Yield: 8 to 10 servings
Cuisine: asian
Ingredients: 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; Goji berries, optional; 10 wonton wrappers; Egg wash, optional; Groundnut oil (peanut), for greasing; 1 tablespoon fiery chile sauce; 2 tablespoons light soy sauce

Recipe courtesy of Ching-He Huang

Watch how to make this recipe.

Pork and Prawn Dumplings

1 Review

Called 'Siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Hong Kong and across the world. They are sometimes made with a pork and mushroom filling and topped with a red wolfberry (otherwise known as goji berry). However, my favourite has to be with the pork and prawn filling. The prawns are roughly diced so that when they are cooked you can detect a 'bite' from them. This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.

Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Calories

99

Total Fat

4 grams

Saturated Fat

1 grams

Cholesterol

33 milligrams

Sodium

307 milligrams

Carbohydrates

8 grams

Protein

7 grams

Sugar

1 grams

Total: 38 min
Prep: 30 min
Cook: 8 min

Level: Intermediate
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Calories

99

Total Fat

4 grams

Saturated Fat

1 grams

Cholesterol

33 milligrams

Sodium

307 milligrams

Carbohydrates

8 grams

Protein

7 grams

Sugar

1 grams

Total: 38 min
Prep: 30 min
Cook: 8 min

Ingredients

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

Goji berries, optional

Dumplings

10 wonton wrappers

Egg wash, optional

Groundnut oil (peanut), for greasing

1 tablespoon fiery chile sauce

2 tablespoons light soy sauce

Directions

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, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed. Top each dumpling with a Goji berry, if using.
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 chile, and soy sauce into a bowl. Serve alongside the dumplings.

Cook’s Note

Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.

Pork and Prawn Dumplings

Pork and Prawn Dumplings

1 Review

Pork and Prawn Filling

Dumplings

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