Steamed Pork Dumplings

Description

• Makes about 25 steamed dumplings.

Ingredients

• 1 packet wonton pastry squares
• 25 small school prawns (optional)

Dumpling filling

• 6 dried shiitake mushrooms
• 250 g / 8 oz minced pork
• 250 g / 8 oz raw prawns, shelled and deveined
• 1 teaspoon finely grated fresh ginger
• 6 tablespoons finely chopped spring onions (scallions)
• 6 tablespoons finely chopped canned water chestnuts
• ½ teaspoon salt or to taste
• 1 tablespoon light soy sauce
• 1 teaspoon Oriental sesame oil

Directions

1. Soak mushrooms in very hot water for 30 minutes.
2. Squeeze out excess liquid, discard stems and chop caps finely.
3. Put mushrooms and pork into a bowl with the prawns, finely chopped.
4. Add ginger, spring onions, water chestnuts, salt, soy sauce and sesame oil.
5. Mix thoroughly with hands to combine and distribute seasonings.
6. Put a heaped teaspoon of filling on a square of pastry and gather pastry around filling, leaving top open like a little drawstring purse.
7. Put a shelled small prawn on top of each if liked, pressing it down firmly on filling.
8. Brush strips of greaseproof paper with sesame oil and place in steamer.
9. Arrange dumplings on the paper and steam over boiling water for 15 minutes.
10. Serve warm with soy or chilli sauce for dipping.