Pork and prawn dumplings

Ingredients:

The filling

• 2 cloves garlic, crushed
• 2 tbsp fresh ginger, grated
• 1/2 cup celery, finely chopped
• 1/2 cup carrot, finely chopped
• 1 cup mushrooms, finely chopped
• 1/2 cup shallots (green onions), finely chopped
• 250g green prawn meat, chopped
• 250g pork mince (the fatty kind)
• 2 tbsp shao tsing wine (Chinese rice wine)
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp white sugar
• 1 tsp cornflour
• 1 tsp sesame oil

For frying

• 2 pkts (32 pieces or 300g) round wonton or gyoza wrappers
• 2 cups (500ml) chicken stock
• 1/3 cup (80ml) vegetable oil

Directions:

Step 1. Gather all ingredient and prepare to make the mixture.

Step 2. Place all ingredients except for the chicken stock, vegetable oil and wonton wrappers in a bowl. Mix together well or use a food processor to combine. Leave to stand for 5 minutes.

Step 3. Take one teaspoon of dumpling filling and place it in the centre of the wrapper. Press the wrapper in half and then then pleat into six pleats on one side. (See this YouTube video on how to fold dumplings). Continue making the rest of the dumplings.

Step 4. Heat a heavy-based frying pan with two tablespoons of oil in the bottom and drop in the dumplings when hot. Fry until the bases are golden.Add 1/3 cup (80ml) chicken stock to the pan and place the lid on to steam the dumplings for 2-3 minutes or until the stock has evaporated. Remove the lid and fry for a further minute or so. Remove from pan and serve with dumpling dipping sauce.