Pork and Prawn Dumplings with Chilli Dipping Sauce
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Ingredients
- 30 dumpling wrappers
- 250 g pork mince
- 150 g raw king prawns, peeled
- 150 g cabbage
- 3 spring onions, finely sliced
- 1 tsp fresh root ginger, grated
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp chilli oil
- 2 tbsp rice vinegar
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 23.8 g
- Carbohydrate
- 27.7 g
- of which sugars
- 2.1 g
- Fat
- 17.3 g
- of which saturates
- 4.4 g
- Fibre
- 2.2 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely shred the cabbage, sprinkle with a little salt, leave for 10 minutes, then squeeze out the excess liquid.
- 2
Chop the raw king prawns and mix in a bowl with the pork mince, cabbage, spring onions, grated fresh root ginger, half the light soy sauce and the sesame oil.
- 3
Lay out the dumpling wrappers and spoon a teaspoon of filling into the centre of each. Dampen the edges, fold in half and pleat or press to seal firmly.
- 4
Bring a large pan of water to the boil and cook the dumplings in batches for 5 minutes, until they float and the filling is cooked through with no pink pork remaining.
- 5
Alternatively, steam the dumplings in a lined steamer basket for 8 minutes.
- 6
Mix the remaining light soy sauce with the chilli oil and rice vinegar for a dipping sauce, and serve the dumplings hot alongside it.
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