Dumplings

Nothing was set in stone this weekend, well apart from playing with Aria and singing along to Peppa Pig but parent duties aside I was free so it cooking time!

 On the way back from Broadway market a weekend or so ago we popped into Longdan on Hackney Road and once I had stopped myself from buying everything in the store, I got some wonton wrappers, can’t believe this are so cheap but quite difficult to get hold of when you live in the burbs, the same goes for the spring roll wrappers! So this weekend’s menu was Pork and Prawn Dumplings and Chicken and Shitake mushroom springs rolls!

 Pork and Prawn Dumplings

Ingredients

 For the filling

125g/4 oz minced pork

125g/4 oz raw tiger prawns, shelled, de veined and roughly chopped.

1 large spring onion

1 tbsp light soy sauce

1 tbsp grated fresh root ginger

1 tbsp Shaoxing rice wine or dry sherry

1 tsp toasted sesame oil

2 tsp cornflower

Sea salt and black pepper.

For dumplings

16 ready-made wonton wrappers

Groundnut oil for greasing

For dipping sauce

1 tbsp chilli sauce

1 tbsp light soy sauce

 Mix all the filling ingredients together, even if you can’t get raw prawns, large cooked prawns work just as well! As I found out as Sainsbury’s had swapped my raw prawns for cooked ones on my Saturday morning deliverly. Then get a wonton wrapper and add a teaspoon to the middle, I used cornflower mixed with a little water to stick the edges. Work the wonton into a semi circle and the bring the together and twist the top!

Next make sure you have some grease proof paper on the bottom of your steamer so that they don’t stick, then steam them for 6 mins.

Mix the chilli sauce and soy together and then you have your dipping sauce to go with your gorgeous dumplings!

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