These Chinese dumplings are filled with a melange of earthy mushrooms, fresh prawns and minced pork.
Amanda's little kitchen
1 person made this
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.