Dumplings!
SERVES 4-6
PREP TIME 30 mins (+30 mins soak time)
DIFFICULTY Easy
INGREDIENTS
PORK & PRAWN
1 kg (2 lb 3 oz) pork mince
250 g (9 oz) thawed frozen prawn meat, chunky chopped
225 g (8 oz) water chestnuts, chopped
1 egg
1 tablespoon cornflour (cornstarch)
1⁄2 cup (150 g) pickled Asian veg*, chopped
2 tablespoons finely chopped coriander (cilantro) stem
1 tablespoon soy sauce
2 tablespoons oyster sauce
2 spring onions (scallions), finely chopped
1 tablespoon sesame oil
100 wonton wrappers
CHICKEN & CORN
1 kg (2 lb 3 oz) chicken mince
300 g (101⁄2 oz) tin creamed corn
1 tablespoon cornflour (cornstarch)
1 egg
1 tablespoon grated ginger
2 spring onions (scallions), finely chopped
1 tablespoon sesame oil
1 tablespoon soy sauce
100 wonton wrappers
OPTIONAL EXTRA
Dipping sauce stuff like vinegar soy garlic chilli sesame oil
METHOD
Place all the ingredients for each flavour in separate large bowls and mix until well combined.
Use a teaspoon to make a small mound of filling in the middle of each wonton wrapper.
Wet the edges and fold in half, then squeeze out the excess air and pinch the edges closed.
You can do fancy folds, but until your staff of minors are deft enough with their digits, I would keep it simple.
To cook, you can either steam them over boiling water for 15 minutes, simmer in chicken stock for 10 minutes or, to do a potsticker: place about eight dumplings in a single layer in an oiled frying pan, add 1 cup (250 ml) of water, and cover. Let this simmer until the water has been absorbed and the bases begin to crisp up – about 15 minutes.
If you’re cooking from frozen, add 5 minutes to each step.
*Pickled Asian veg = radish or mustard greens
Makes about 200 dumplings all up, but freeze half of each mix for another Friday
