These dumplings taste so good, you would think they came straight from an asian restaurant. They may look tricky to make but the technique is easy to master.
- A pack of wonton/dumpling wrappers – normally comes in a pack of 100 (you may not use all of them up)
- 500g ground/minced pork
- 2 tsp minced fresh ginger
- 2 tsp of minced garlic
- 4 spring onions, sliced
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil, + more for cooking
- 2 eggs
- ½ of a cabbage, finely shredded
- additional: 10 prawns, finely chopped
- Defrost the wonton wrappers / skins.
- In a large bowl combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, cabbage and prawns if using.
- Once the wrappers are defrosted, carefully pull the wrappers apart and place on a dry or lightly floured surface.
- Place 1 heaped teaspoon of filling onto each wrapper.
- Moisten the edges with water and fold edges over to form a semi circle. Roll the edges to seal in the filling.
- If you want to go one step further, bring the two edges of the semi circle together and press together.
- Set dumplings aside on a slightly floured surface until ready to cook.
- To cook, heat a pan until hot. Add 1 Tbsp of sesame oil. Place dumplings in a single layer and fry for 2 minutes or until the bottoms are golden brown.
- Add ½ a cup of boiling water and cover and cook for 7 minutes / or until the water is absorbed.