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Pork and Prawn Pot Sticker Dumplings

These simple dumplings are perfect for dinner or lunch! - by Hannah Oakshott
  • 27 Feb 2018
Cook: 56 Minutes - easy - Serves 10 - nut-free - dairy-free - egg-free - pregnancy-safe
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These simple dumplings are perfect for dinner or lunch!

Ingredients

275 g packet gow gee wrappers

⅓ cup vegetable oil

⅔ cup water

soy and sriracha sauce to serve

Filling

150 g pork mince

150 g raw peeled prawns, finely chopped

½ cup finely chopped canned water chestnuts

⅓ cup finely chopped coriander

3 green spring onions, finely chopped

1 tsp finely grated fresh ginger

2 tsp soy sauce

1 tsp sesame oil

½ tsp ground white pepper

Method

  1. To make filling, combine all ingredients in a bowl. Mix well.
  2. Place 2 tsps of filling in the centre of each wrapper. Brush edge with a little water. Bring two sides up to meet in the middle. Pinch together to seal and enclose filling. Place seam-side up, on a tray lined with baking paper.
  3. Heat half the oil in a large, deep frying pan over a medium heat. Arrange half the dumplings, evenly spaced and seam-side up, in pan. Cook for about 3 minutes, or until bases are lightly golden.
  4. Carefully add half the water to pan. Immediately cover with lid. Reduce heat to low. Cook for about 5 minutes, until liquid has evaporated and dumplings are cooked. Remove from pan. Cover to keep warm. Wipe pan clean. Repeat with remaining oil, dumplings and water.
  5. Serve with soy and sriracha sauce.

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