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Home > Selector Magazine > Food > Pork Dumpling with prawn and chives
Food

Pork Dumpling with prawn and chives

Preparation time
Cooking time
Serves
Makes 50

INGREDIENTS

  • 200g pork, minced
  • 200g green prawn meat, chopped
  • 100g chives, finely chopped
  • 1 packet dumpling skin (gow gee wrapper)
  • Pinch of salt to taste (optional)
  • Water for boiling
  • Obento Sliced Pickled Ginger

Marinade for pork

  • ½ tsp minced ginger
  • 2 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • White pepper to taste
  • 2 tbsp vegetable oil
  • 1 tbsp Chinese rice wine
  • 1 tbsp water

Marinade for prawn

  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Chinese rice wine
  • Marinade for chives
  • 2 tbsp Lee Kum Kee Chicken Bouillon Powder
  • 2 tbsp vegetable oil
  • 1 tbsp Yeo’s Pure Sesame Oil

Dipping sauce

  • Wei Chuan Dumpling Sauce

METHOD

  1. Add marinade to pork and mix in clockwise direction. Set aside for 30 minutes.
  2. Add marinade into chopped prawn meat and mix in clockwise direction. Set aside for 30 minutes.
  3. Add marinade into finely chopped chives and mix well. Set aside.
  4. Combine pork, prawn and chives in a large bowl. Add salt and mix well in clockwise direction.
  5. Spoon 1 tbsp dumpling filling on a dumpling skin and fold in the edges to seal.
  6. Bring half a pot of water to the boil. Add dumplings and cook until they float to the surface. Add some cold water and continue to boil the dumplings until they float again to ensure they are cooked inside. Drain well. Serve hot with dumpling sauce and pickled ginger.
Food
Serves
Makes 50

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