POACHED PORK AND PRAWN DUMPLINGS WITH GINGER OIL

MAKES 20 DUMPLINGS

INGREDIENTS

Filling

200g pork mince

20 raw green prawns, peeled and de-veined

1Tb ginger, finely sliced

2 cloves garlic, crushed

1Tb coriander stems, finely sliced

2 Tb green shallot, finely sliced

1tsp sesame oil

½ tsp white pepper

1tsp caster sugar

1Tb light soy sauce

1Pkt gow gee wrappers

1 egg for brushing, beaten

Dressing:

2Tb light soy sauce

1Tb Chinese black vinegar

2tsp sesame oil

1 Tb caster sugar

½ cup peanut oil

2Tb ginger, julienne

Place all the dumpling filling ingredients in a bowl, and mix well.

Place the gow gee wrappers on a clean tea towel. Place 1 heaped tsp of the dumpling mixture in the centre of the wrapper. Brush the outside of the wrapper with a little egg  wash or water. Fold the dumpling over to form a half moon shape, ensuring that no air is inside. Place a little egg on one corner of the dumpling, and bring it around to meet the other side, (this will form a collar on the dumpling and allow the sauce to sit in the pocket). Repeat with all the dumplings.

Bring a large, wide based pan of salted water up to a gentle simmer. Slide the dumplings into the pan and gently poach for 5 minutes, occasionally moving around to ensure they do not stick.

Meanwhile heat the peanut oil in a small saucepan till almost smoking point. Place the ginger in a heat proof bowl, and carefully pour over the hot oil. Leave to settle for 1 minute, then add the soy sauce, vinegar sesame oil, and sugar, mix well and set aside.

Remove the dumpling from the pan with a slotted spoon. Place on a serving platter, and drizzle over the dressing and garnish with baby herbs.