Pork Chinese Style Dumplings
Ingredients:
1 lb Lean Pork Mince
200g raw prawns
300g Chives finely chopped (Chinese Chives are best)
5 tbsp sunflower oil
2 tsp 5 Spice Chinese Powder
20g Ginger
20g Garlic
2 tbsp soy sauce
5g salt
1 tbsp Corn flour
Pastry or “skin” of the dumpling can be bought ready-made from most Chinese/Japanese grocers. They come as round discs approximately 7cm in diameter.
Instructions:
- Chop prawns into approximately 6-7mm pieces. Mix with pork mince.
- Heat oil in pan. Finely chop the garlic and ginger mixing them with the oil and 5 spice powder cook for 10-20 seconds.
- Pour this heated mixture over the prawns and pork adding the soy sauce, salt, corn flour and chives (chives should be chopped into 2-3 mm pieces at least)
- Mix ingredients strongly for approximately 10 minutes or until meat is smooth.
- Place small amount into middle of one of the pastry discs. Using a very small amount of water, moisten the edge around half of the disc and fold pastry over to create a crescent shaped parcel.
- To Boil: Boil some water in a large pot. Put in dumplings. Push the water around the pan creating a swirling affect with the water so that the dumplings are mobile and do not stick to the pan. Once the water starts to bubble rapidly, add 1 cup of cold water and leave simmering. Once the pot boils again, add another cup of cold water. Do this one more time so that a total of 3 cups of cold water is added. The cooking time should be approximately 15 minutes.
- To Fry: Heat pan with a little oil on a strong heat ensuring the oil completely covers the bottom of the pan. Lay dumplings around pan and pour in enough hot water to also only just cover the bottom of the pan. Turn heat down to a moderate temperature, cover pan with lid. Before the water dries (perhaps after 8 minutes) Remove lid and shake pan to make sure dumplings have not stuck. Continue cooking on a strong heat until all water has evaporated. (The dumplings can be steamed e.g. place in a steamer for 10 minutes and serve.)
Serve with vinegar. Optional to add chopped chilli, coriander or spring onion into the vinegar with a little sesame oil to create a dipping sauce.
