Pork and prawn potsticker dumplings

Recipe by: Colm O'Gorman

These delicious bite-sized dumplings are perfect for entertaining a crowd

Pork and prawn potsticker dumplings

SERVES

10

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

35

MINUTES

Ingredients

  • 400g pork mince

  • 200g raw king prawns

  • 30g ginger 

  • 3 spring onions

  • 1 tsp ground white pepper

  • 1tbsp rice wine or dry sherry

  • 1 tbsp soy sauce

  • 1tsp of toasted sesame oil

  • 35-40 wonton or dumpling wrappers

  • For the dip:

  • 90ml black rice vinegar

  • 2 tbsp soy sauce

  • 1 tsp finely grated ginger

  • 1 red chilli finely chopped

  • 1 tbsp runny honey

  • To serve:

  • Some toasted sesame seeds, finely sliced red chilli and a little chopped spring onion.

Method

  1. Roughly chop the prawns, to about the same size of as you would chop an onion. Trim and finely slice the spring onion. Peel and grate the ginger. Combine the pork, chopped prawns, spring onion, ginger, white pepper, soy sauce, rice wine and sesame oil in a big bowl and mix them all together well.

  2. Time now to assemble your dumplings. Keep a bowl of cold water to the side that you will use to moisten and then seal the dumplings. Take a dumpling wrapper and place a teaspoon of the pork and prawn filling in the centre.

  3. Use a finger to wipe water all around the edges of the dumpling wrapper. Now fold the wrapper in half to create a half-moon shape, push all the air out of the dumpling and then seal it by pressing the wet edges together firmly. Make sure the edges are well sealed. If you want to keep it very simple, that is it, you have made your first dumpling. If you want to make them a little more attractive, you can pleat the edges of the dumpling. 

  4. Starting on one end of the sealed edge, pleat the sealed part by pinching it between two fingers. Keep going until you get to the other end, and you have a dumpling with a ruffled edge on top. Repeat until you have made all your dumplings. Place them on a platter, fat side down with a little space between each one to prevent them from sticking. If you are going to store them overnight before cooking them, cover them with some cling film and pop them into the fridge until you need them.

  5. To make the dipping sauce, combine all the ingredients together and then set it aside while you cook the dumplings.

  6. Heat a heavy-based non-stick pan over a high heat. Add some toasted sesame oil and place the dumplings fat side down onto the pan. Reduce the heat to medium and cook until the bottoms of the dumplings are golden brown. Add a few tablespoons of water to the pan and cover it with a lid. Steam the dumplings for another two to three minutes, then remove the lid and cook until all the water has evaporated. Cook the dumplings in batches, making sure you do not crowd the pan.

  7. Serve with some toasted sesame seeds, chopped spring onion, and finely sliced red chilli scattered over the top and a dish of the dipping sauce on the side.

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