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.
3 people made this
For the dumpling wraps
300g plain flour
1/2 teaspoon salt
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
5 spring onions, finely chopped
1 teaspoon finely chopped root ginger
20ml vegetable oil
10ml sesame oil
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
To make the dumpling wraps: Mix flour, salt and water to form a medium-hard dough. Cover with foil and set aside.
Cook peppers in boiling water for 1 minute; rinse and drain. Gently squeeze the water out of each pepper then finely chop them.
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.
Stir in chopped prawns, corn, spring onions, ginger, chopped green peppers, vegetable oil and sesame oil; stir until just mixed.
Knead the dough into a long strip. Cut it into small pieces. Roll each of them into rounds.
Spoon the filling mixture into the centre of each round. Press the edges together to seal.
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.