Ingredients

• 200g pork mince
• 100g green prawns
• 200g fresh shiitake mushrooms
• 2 stalks spring onion, roots removed
• 1 small thumb of ginger
• 3tbsp Chinese cooking wine
• 2tbsp oyster sauce
• 1tbsp soy sauce
• 2tbsp sesame oil
• 1tsp ground white pepper
• 300g circular dumpling skins

To serve:

• 1 small thumb ginger, julienned
• Chinese black vinegar

Tools

• kCook
• Steamer Basket

Method

1. Place the ginger, spring onions, and mushrooms in the bowl of the kCook and pulse for 30 sec to chop finely
2. Add the green prawns and pulse again for 30 sec to mince
3. Add the pork mince, as well as the rest of the seasonings, and pulse for 30 sec to mix
4. Add a heaped teaspoonful of mixture into the centre of a dumpling skin, wet the edges by brushing on some water. Fold in half, pressing to seal the edges
5. Take the two corners of the semi-circle together, and press to seal again to finish the dumpling
6. Place two cups of water in a clean bowl of the kCook, and insert the steamer basket
7. Line with a sheet of baking paper, and arrange the dumplings neatly in a single layer
8. Steam on temperature setting 3, for 25 minutes
9. Serve with julienned ginger and black vinegar

Notes: 

1. You can find fresh shiitake mushrooms at leading green grocers. If using dried, rehydrate the mushrooms, then substitute for 300g reconstituted mushrooms
2. You can freeze the dumplings before they're cooked. Simply place the wrapped dumplings on a tray in a single layer, and freeze overnight. They can then be stored up to a month in an airtight container

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