Ingredients
1 package round dumpling skins
250 g prawns
12 mushrooms
250 g pork mince
2 spring onions, finely chopped
1 small egg
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp light soy sauce
1 tsp oyster sauce
1 tbsp cornflour
Directions
Shell, devein, wash and drain prawns then dice into bits.
Boil mushrooms in water for 10 minutes, rinse, squeeze dry, discard any woody stems then chop into very small pieces.
Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10-15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture and mix well.
To Make Dumplings: Place 1 tbsp filling in the centre of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open.
Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes.
Serve with a ramekin each of soy sauce, SIDS PLUM SAUCE, or SIDS TAMARILLO SAUCE.
