Prep time: 25 mins
Cook time: 15 mins
Yield: 18 dumplings
Ingredients:
- 200 gm pork mince
- 2 Tbsp shredded wood ears (木耳), soaked until soft
- 80 gm shrimp, shelled and deveined
- 18 pieces thin white wonton wrappers
- diced spring onion, for garnish
- 2 tsp light soy sauce
- 1/4 tsp sugar
- 1/4 tsp chicken powder / chicken bouillon
- 1½ Tbsp water
- 1 tsp corn flour / corn starch
- 1/2 tsp minced ginger
- a pinch white pepper
- 2 Tbsp peppercorn chilli oil
- 2 tsp minced garlic
- 3 Tbsp light soy sauce
- 1 Tbsp Zhenjiang vinegar
- 1 tsp caster sugar
- sesame oil, to taste
- Mix the ingredients of chilli sauce well. Set aside.
- Rinse prawns and pat dry with kitchen papers. Mix with a pinch of salt and white pepper, then leave it for 15 minutes. Rinse again. (Remark: This step helps make the prawns taste better.) Drain well and wipe dry with kitchen papers. Set aside.
- Blanch wood ears in boiling water for about 2 to 3 minutes. Drain well and set aside.
- In a mixing bowl, put in pork mince, prawns, wood ears and marinade. Stir towards one direction and combine well.
- Prepare a little bowl of water for sealing dumplings. Place a heaped teaspoon of fillings into the center of the dumpling wrapper. Damp the edge with water and seal it tightly. (Please refer to the video I post previously for pleating a dumpling. A different kind of wonton wrappers was used, the method was the same though.)
- Carefully lower dumplings in a large pot of boiling water over high heat. Stir the water around in order to avoid the dumplings stick to the bottom. When the dumplings float to the surface, continue to cook for a further half minute. Use a slotted spoon to drain up the dumplings. Transfer them to individual serving bowls. Drizzle chilli sauce and garnish with diced spring onion. Serve immediately.
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