A delightful open top dumpling usually served as part of dim sum but lovely on their own as a starter. This recipe is for pork and prawn but you can make them without the prawn if you prefer. Serve with soy sauce or ketjap manis for dipping.
I have found that these freeze well and can be cooked from frozen increasing the steaming time to 20-25 minutes.
You will need a steamer basket.
2 garlic cloves
30g ginger
10g coriander leaves
200g minced pork
200g raw peeled prawns
140g water chestnuts
4 spring onions, roughly chopped
1.5 tbsp soy sauce
1.5 tbsp shaohsing rice wine (or dry ferry)
2 egg whites
1 tbsp cornflour
25 square wonton wrappers
Chop the garlic, ginger and coriander and put in a food processor with the pork, prawns and water chestnuts. Pulse to form a rough paste.
Add the spring onions, soy sauce, shaohsing rice wine, egg yolks and cornflour and pulse again to mix well.
Flour a tray. Put a wrapper in the palm of your hand and spoon a generous 1tbsp of mixture. Wrap the wonton around the filling leaving the top open, place on the flour dusted tray pressing down slightly so the bottom flattens. Continue with all the wrappers. At this point they can be frozen of kept in the fridge for a couple of hours in an air tight container.
Fill a wok with a couple inches of boiling water. grease a bamboo steamer and line with baking paper with holes poked through (or buy steamer basket baking paper). Sit the dumplings in the steamer making sure they don’t touch, cover and steam for 10-20 minutes depending on the size of your dumplings. You will need to do this in batches or stack 3 steamer baskets.
Cooked dumplings will keep in the fridge for 3 days and reheat by steaming them for a few minutes
Ingredients
- 2 cloves garlic roughly chopped
- 30 g ginger roughly chopped
- 200 g minced pork
- 200 g raw peeled prawns
- 140 g water chestnuts
- 4 spring onions roughly sliced
- 1.5 tbsp soy sauce
- 1.5 tbsp Shaohsing rice wine (or dry sherry)
- 2 egg whites
- 1 tbsp cornflour
- pinch of salt and pepper
- 20 wonton wrappers
Equipment
- Steamer baskets
- Food processor
Instructions
- Chop the garlic, ginger and coriander and put in a food processor with the pork, prawns and water chestnuts. Pulse to form a rough paste.
- Add the spring onions, soy sauce, shaohsing rice wine, egg yolks and cornflour and pulse again to mix well.
- Flour a tray. Put a wrapper in the palm of your hand and spoon a generous 1tbsp of mixture. Wrap the wonton around the filling leaving the top open, place on the flour dusted tray pressing down slightly so the bottom flattens. Continue with all the wrappers. At this point they can be frozen of kept in the fridge for a couple of hours in an air tight container.
- Fill a wok with a couple inches of boiling water. grease a bamboo steamer and line with baking paper with holes poked through (or buy steamer basket baking paper). Sit the dumplings in the steamer making sure they don't touch, cover and steam for 10-20 minutes (depending of the size of your dumplings). You will need to do this batches. Cooked dumplings will keep in the fridge for 3 days and reheat by steaming them for a few minutes
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