Pork, prawn and mushroom crispy dumplings
2 hours 15 min
These Chinese dumplings are filled with a melange of earthy mushrooms, fresh prawns and minced pork.
Amanda's little kitchen
1 person made this
Ingredients
Serves: 4
- 25g dried wood ear mushrooms
- 120g fresh mushrooms, trimmed and chopped
- 5 spring onions, chopped
- 70g rocket, chopped
- 70g pea shoots, chopped
- minced root ginger, to taste
- 500g prawns, chopped
- 1kg minced pork
- 1 medium egg
- 3 tablespoons light soy sauce
- 3 tablespoons cooking wine
- 3 tablespoons sesame oil
- salt to taste
- 1 packet dumpling wrappers
- oil for frying
Method
Prep:15min ›
Cook:2hr ›
Ready in:2hr15min
- Soak wood ear mushrooms in water until soft, then chop.
- Combine the wood ear mushrooms with the remaining mushrooms, spring onions, rocket, pea shoots, root ginger, prawns, minced pork, egg, soy sauce, cooking wine, sesame oil and salt. Mix well.
- Spoon the filling mixture into the centre of each dumpling wrap. Wet the edges and press together to seal.
- Heat a little oil in the bottom of a pan over medium heat. Carefully add the dumplings to the pan and brown slightly for about 2 minutes. Pour in half a bowl of water - enough to cover the bottom half of the dumplings.
- Cover with a lid and cook gently for 5 minutes. When the water is almost evaporated, remove the lid and cook over medium heat until all the water has evaporated and the bottom of the dumplings become crispy.
