Pork and Prawn Sui Mei Dumplings by Kwanghi Chan
| Serves: 2 | Category: Fish & Seafood, Pork | Recipe course: Accompaniment | Machine: Food Processor | Total time (min.): 23 |
Kwanghi’s speedy pork and prawn sui mei dumplings are a delicious side dish to your Oriental meal.
Ingredients
- 1 packet of wonton pastry
For the dumplings:
- 250g prawns
- 300g pork mince
- 2 spring onions
- 1 thumb size ginger peeled
- 2 tbsp potato flour
- 2 tbsp sesame oil
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Shaoxing rice wine
- Garnish, caviar or lumpfish roe on top.
Tools
- MultiPro Express Weigh+
Method
- Using a Kenwood food processor put half of the prawns in with all the other ingredients and blend until smooth, stopping and scraping the sides to make sure it's all smooth and blended
- Roughly chop up the rest of the prawns in the chucks this will give the dumpling the texture and mix with the pork mince in the bowl with a wooden spoon or similar
- Using a sheet of the wonton pastry place a tablespoon of the filling and bring the sides up until you have a drum shape dumpling in your hand with a smooth top on it with the back of your spoon. Make sure it's tight and place them in a bamboo steamer basket and steam for 6-8 mins in high steam. Garnish with a little caviar on top and serve.
- When ready serve with a dip of soy sauce and chilli oil