| Servings | serves |
Ingredients
Dough
- 2 1/2 cups Plain Flour
- 1 cup Cold Water
- 1 teaspoon Sesame Oil
- 1 teaspoon Salt
Filling
- 450 grams Pork Mince
- 5 Prawns peeled, deveined, chopped
- 1/2 clove Garlic Cloves grated
- 1/2 teaspoon Ginger grated
- 1/4 Chinese Cabbage sauteed
- 1/2 cup Coriander chopped
- 3 stalks Spring Onions chopped
- 1 teaspoon Soy Sauce
- Salt and Pepper
Ingredients Dough
Filling
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Instructions
- To make the dough, add all ingredients to a large bowl. Mix with a wooden spoon until ingredients begin to come together. Tip out onto a floured board, knead gently until just combined. Set aside to rest for for at least half an hour. For the filling, combine all ingredients in a mixing bowl.
- To assemble, roll out rested dough into a thin log. Cut into walnut sized pieces. With the tips of your thumbs, gently push out each piece into small thin rounds. Place a tablespoon of the filling in the centre of each dough round. Dab the outside with water and fold the dumplings into half moon shape, pinching the ends to seal.
- Heat olive oil and the sesame oil in a large non stick skillet over medium-high heat. Arrange the dumplings in the skillet (not too close together) and cook, without disturbing them, until their sides are golden brown which takes about 2 minutes.
- Add 1/4 cup water and immediately cover the pan. Turn the heat down a bit, to medium. Cook for 5 minutes. Uncover the pan and turn the heat back up to medium-high. If there is remaining water, cook it off. Shake the pan a few times, turning the dumplings, as you continue frying the dumplings until their sides become crispy, about 2 minutes more.
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