Pork and Prawn Dumplings

Ingredient

Dumpling filling
200g pork mince
20 raw green prawns, peeled and de-veined
1 tablespoon ginger, finely grated
2 cloves garlic, crushed/grated
1 tablespoon coriander stems, finely sliced, tops reserved for garnish
2 green spring onions/scallions, finely sliced
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 packet won ton wrappers (20)
1 egg, beaten for brushing

Chili Oil:
2 tablespoons dried chili flakes
½ teaspoon Chinese 5 spice powder
1 tablespoon roasted white sesame seeds
1 bay leaf
2/3 cup sunflower oil

Method

To make the chili oil, place the chili flakes, 5 spice powder, sesame seeds and bay leaf into a heatproof bowl. Heat the oil until nearly smoking, then carefully pour over the chili mixture. Mix with a metal spoon while the oil is hot so everything cooks evenly. Once cool, remove the bay leaf and place into a jar. The longer the oil sits, the more fragrant it will get.

Place all the dumpling filling ingredients in a bowl, and mix well.

Place the won ton wrappers on a clean tea towel. Place 1 heaped teaspoon of the mixture in the centre of the wrapper. Brush the outside of the wrapper with a little egg. Fold the dumpling over to form a triangle shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings and keep under a clean damp cloth.

Bring a large, wide-based frying pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5-6 minutes, occasionally moving around to ensure they do not stick.

Remove with a slotted spoon and place into a shallow serving bowl. Drizzle with chili oil and reserved coriander sprigs.

Recipe by Courtney Roulston