(You can click on ingredients to see more related recipes)
|300 g||Pork mince|
|60 g||Raw prawns, chopped|
|2||Eggs, scrambled and finely chopped|
|50 g||Fresh chives, use chinese chives if available|
|3 leaves||Savoy cabbage|
|1 tbsp||Chicken stock|
|1 tbsp||Soy sauce|
|¼ tsp||Sesame oil|
- In a mixing bowl, stir the mince with a small splash of water to produce a sticky mixture. Add the remaining ingredients, apart from the wrappers, and mix well. Place a dumpling wrapper on a board and place a teaspoon of the mixture in the centre. Wet the edge of the wrapper, fold it over, then crimp the edge to seal it. Arrange the dumplings on a non-baking paper-lined tray (you can freeze them at this point for later use).
- To cook, bring a saucepan of water to the boil, add dumplings, cook until they float. Serve with soy dipping sauce, rice vinegar, chilli sauce, shallots and sesame oil.
This dish is best matched with
$ VIEW DEAL