GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Pork & Prawn Dumplings
Even if Chinese New Year is just around the corner, you really don’t need an excuse for these delicious, crispy bottom dumplings. They are quick, easy and if you make them in advance and batch freeze are at hand as a canapé, quick lunch or simple starter for a dinner party. Everyone loves them, you need ninja moves to grab the last one! Ha! Giggles and nibbles people; giggles and nibbles. Xx
Prep Time: 20 mins
Cook time: 6 mins
170g (60g) raw prawns, tails removed
140g (40g) pork mince
100g (30g) water chestnut slices, drained
2 (1) spring onions, roughly chopped
2 (1) tbsp fresh coriander, roughly chopped (more for garnish)
1 (1) tbsp mint, roughly chopped
1 (1/2) garlic clove, crushed
1 (1/4) tbsp ginger, grated
1 (1/4) tbsp fish sauce
1 (1/4) tbsp sesame oil (1 extra for cooking)
pinch dried chilli flakes or fresh
pinch salt and white pepper
1 (24) pkt dumpling skins – round
1/2 (1/4) cup soy sauce
1/2 (1/4) cup rice vinegar
1/4 (1bsp) cup water
1 (1/2) tsp sesame oil
1/2 clove garlic, crushed
Divine Meals for 1 : (Brackets = 1 Serve)
Dipping Sauce: Mix together, set aside or chill until ready to serve.
Dumplings : Pop all ingredients, other then the dumpling skins, salt and pepper in a food processor and blend to a coarse mince mixture. Scrape down the sides once or twice between blitzing so the mixture is consistent.
Lay out your dumpling skins, place about a short finger amount of filling down the middle of each.
Dampen the edges, then using your fingers, push out any air around the filling while sealing the edges tightly. You should end up with a semi circle pillow like dumpling.
Continue until you have used all the filling.
Pour 3 tbsp water and 1 tbsp sesame oil in a large flat bottomed frying pan. Bring to a boil then pop in your dumplings (you may have to cook in batches), try to ensure they are not touching one another or they will stick. Reduce the heat to a simmer, cover and steam for 3 minutes.
Remove the lid and cook for a further 3 minutes. The water will evaporate and the oil will fry your dumplings. Remove when the bottoms are golden and crispy.
SERVE : Remove from the pan, sprinkle with chopped coriander and spring onions and serve with the dipping sauce.
Jax Says : For a vegetarian or vegan filling swap the pork and prawn for a selection of mushrooms. Finely chop them and cook in oil (butter) until all the liquid has evaporated. Remove from the pan, allow to cool and mix with the remaining ingredients.
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