Dumplings are one of my absolute faves. We have an awesome dumpling place here in Christchurch called Potsticker so I wanted to give them a go. I had no idea how easy they were to make, and it is so satisfying. I will definitely be making more of these and popping them in the freezer for an easy dinner night. These pan fried babies are an absolute winner!
- 400g pork mince
- 150g raw prawns (tails removed)
- large handful of chives
- large handful of coriander (stalks and leaves)
- 2 dried red chillies
- 2 Tbsp Chinese rice wine
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp crushed garlic
- 1 Tbsp crushed ginger
- Salt and pepper to season
- 50 round dumpling wrappers (I brought mine from Kosco’s)
- 2 Tbsp sesame oil
- 1 dried chilli
- 1 Tbsp soy sauce
- pinch sesame seeds
- spring onion, green part finely sliced
To make dumplings
Place pork mince and prawns into a food processor and blitz until blended. Add herbs, chillies, rice wine, oil, soy sauce, fish sauce, garlic, ginger, and salt and pepper and blitz again until well combined.
To fill dumplings, hold a wrapper in your hand. Dap water around the edge then place a teaspoon of the mixture in the middle of the wrapper. Fold the wrapper into a semi circle and squeeze the ends together to enclose the filling. Repeat for the remaining 49 cases.
To cook dumplings
Preheat 1 Tbsp of sesame oil in a fry pan. Place dumplings into pan (I work on around 8 dumplings per person). Gently fry each side until golden then add 1 cup of water and place lid over the top. This process will steam the dumplings to ensure they are cooked through. Once water has evaporated your dumplings are ready to go. Serve immediately with chilli oil, spring onions, soy sauce and sesame seeds.
If you don’t use all that night you can freeze the uncooked dumplings in a snaplock bag for another day.
Makes 50 dumplings