About this recipe: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.
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.