These delicious Pork and Prawn Dumplings are sure to get your taste buds firing. Crispy underneath with just the right amount soft deliciousness on top, you wont want to stop at just one! Perfect for parties, or anywhere finger food is acceptable (like my couch with my cat, or Lauren’s couch with her dog) you can’t go wrong with these babies!

Prep time 1 hr, Cook time 30 mins, Total time 1 hr 30 mins, Makes 48

Pork and Prawn Dumplings

4cm pieces of ginger, peeled

250g Chinese cabbage, finely shredded

250g minced pork

250g prawns, chopped finely

4 spring onions, finely chopped

2 tbs soy sauce

1 tbs oyster sauce

2 tsp sesame oil

1 tbs rice wine/cooking sake

Cornflower, for dusting and extra if filling needs to be thickened

2 x 275g pkts gow gee pastries (wrappers)

1/3 cup (80ml) peanut oil

1 tbs salt

1. Place shredded cabbage in a large bowl and sprinkle with salt then leave for 30 minutes.
2. While cabbage is sitting, chop the prawn meat finely and place in a separate bowl with the pork mince and spring onions.
3. Add the sauces directly to the meat mixture and combine.
4. Returning to the cabbage, thoroughly squeeze to removed all liquid then add to the meat.
5. Line a large tray with baking paper and dust with cornflour. Wet the edge of a wrapper with a little water and place two level teaspoons of filling in the centre (do not over fill!). Fold the wrapper in half and using your thumb and index finger pleat the edges, pressing them together to create a seal. Place the completed dumplings in a single layer on the prepared tray. **
6. Heat 1 tbs peanut oil in a non-stick frying pan over a medium to high heat, adding 12 dumplings at a time pleated side up in a single layer and cook for 1-2 minutes or until brown underneath. Add 1/2 a cup of boiling water to the pan and partially cover with a lid, cooking for a further 8-10 minutes or until the water has evaporated and the dumplings are crisp on the bottom.
7. They are now ready to eat! Just add in your favourite dipping sauce and you’re good to go.

**Dumplings can be made up to six hours in advance, but must be stored in a air tight container in the refrigerator.

~A + L