Pork and prawn Chinese dumplings

    1 hour 10 min

    The addition of green peppers is not the norm for dumplings but they taste great to me. This recipe has been one of my family’s favourites for years.

    9 people made this

    Serves: 3 

    • For the dumpling wraps
    • 300g plain flour
    • 1/2 teaspoon salt
    • 150g water
    • For the filling
    • 2 large green peppers, tops and seeds removed
    • 250g pork mince
    • Dash of light soy sauce
    • Pinch of Szechwan peppercorn powder
    • A pinch of salt
    • A little rice wine
    • 150g prawns, chopped up
    • 50-80g sweetcorn
    • 5 spring onions, finely chopped
    • 1 teaspoon finely chopped root ginger
    • 20ml vegetable oil
    • 10ml sesame oil

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. To make the dumpling wraps: Mix flour, salt and water to form a medium-hard dough. Cover with foil and set aside.
    2. Cook peppers in boiling water for 1 minute; rinse and drain. Gently squeeze the water out of each pepper then finely chop them.
    3. Place the pork in a bowl. Add the light soy sauce, powdered Szechwan peppercorns, salt and cooking wine; stir in one direction. Stir in a little water, mix until it becomes moist and sticky.
    4. Stir in chopped prawns, corn, spring onions, ginger, chopped green peppers, vegetable oil and sesame oil; stir until just mixed.
    5. Knead the dough into a long strip. Cut it into small pieces. Roll each of them into rounds.
    6. Spoon the filling mixture into the centre of each round. Press the edges together to seal.
    7. Bring a pot of water to the boil and add the dumplings. Gently stir with the back of a ladle or spoon. Cover with a lid and bring to the boil. Add a big bowl of water and boil again. Repeat one more time. When the dumplings are bulging and float on the water, remove and serve.

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