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|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.