Ingredients
- 205g jar of Lee Kum Kee Chiu Chow Chilli Oil
- 300g Pork mince – ask your butcher for minced pork belly if you can!
- 200g (about 20 large) fresh prawns (frozen if necessary)
- 1.5 tablespoon of corn flour
- 2 eggs
- 3 cloves of garlic
- 1 tablespoon of grated ginger
- 2 tablespoons of soy sauce
- Fresh coriander
- A pack of premade round dumpling wrappers (gyoza wrappers are OK)
Method
- The Filling. 1. Peel the prawns and chop as finely as you can (if you are using frozen prawns, don’t thaw them completely as you will find it easier to chop. 2.Grate the ginger and finely chop the garlic and coriander. 3. In a medium bowl mix the eggs. Add the corn flour a bit at a time and mix until it forms a paste. 4. Now add the pork, prawns, eggs, garlic, ginger and soy sauce. 5. Mix in 2 tablespoons of Lee Kum Kee Chiu Chow Chilli Oil (less oil and more chilli bits) 6. I like to rest this in the fridge for about 30 mins before making the dumplings.
- Making the dumplings. 1. If you don’t have a helper, separate 10 wrappers from each other and cover with a tea towel. Put the packet back in the fridge. 2. Have a small bowl of water handy. And baking tray which has been dusted with flour. 3. The aim is to make sure the dumpling is fully sealed to keep the water out when you are cooking. You can buy dumpling presses quite cheaply and I strongly recommend you use one of those. Otherwise, don’t bother trying to make your dumplings look too fancy – the plain ones taste just as good!!! 4. Place a heaped teaspoon of your filling into the centre of the wrapper. Dip your finger in the water and go around the edge of the wrapper. Fold it in half and seal the edges. 5. Put the finished dumpling on your plate/tray. Try to arrange them so they don’t touch. You may need more than one plate! 6. If you are making them for another day, place the tray in the freezer until hard. Then transfer them to a plastic bag and keep them in the freezer as a yummy and quick to cook snack. They will last for about three months (but probably won’t!!!)
- Steam or boil the dumplings for around 8 to 10 minutes. Make sure to use some baking paper in your steamer to stop them sticking. If boiling – make sure the water is boiling before you add the dumplings. Stir straight away and every so often to ensure they don’t stick to the bottom, or each other.
- Frying is another tasty option. Put some vegetable or canola oil in a fry pan and heat up. Reduce to medium and put the dumplings on one side for about 2 minutes or that side is brown and crispy. Add just enough hot water to cover the base of the pan and pop a lid on it. They should be ready in about 3 minutes (add 5 minutes if cooking from frozen). Crunchy on the bottom and soft and juicy on the top!
- Serving - Get a large plate or platter and transfer your dumplings from the steamer or pot with a slotted spoon. Drizzle (I prefer to drench!) the dumplings with Lee Kum Kee Chiu Chow Chilli Oil and some chopped up fresh coriander. Have some soy sauce on hand for those who want it. I guarantee it will be a hit with those who love lots of flavour and spice. I hope you made enough!!!!!
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
