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.

    1 person made this

    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

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Soak wood ear mushrooms in water until soft, then chop.
    2. 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.
    3. Spoon the filling mixture into the centre of each dumpling wrap. Wet the edges and press together to seal.
    4. 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.
    5. 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.

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