Crispy Pork and Prawn Dumplings for Chinese New Year!

Happy New year!

The year of the Snake – and an auspicious number ie 2013!

In honour of the start of this great year I urge to get your wok on and have ago at these addictive little gems – crispy Pork and Prawn dumplings, they are absolutely perfect for night nibbles of party finger food.

Looks after two: (so scale up if you’re having people over!)

12 Wonton wrappers
2 chicken thighs
70 grams raw prawns
1 tps minced garlic and ginger
2 sping onions finley chopped
2 tps light soy
2 tps oyster sauce
2 tps Mirin
1 pinch chilli
1 egg white 
Oil for shallow frying

Food blitzer set to ‘murder’…sling in all of the above except the oil and wonton wrapper…then blitz to a paste. Now fry a little of the mix in a pan to check the seasoning, if you happy with it you can start creating the dumplings. 

Spoon a little of the mixture onto the centre of each wonton wrapper then wet the edges of the pastry and bring them together to form what will look like a little purse or alternatively just fold them over making a semi-circle. 

Now you are ready to shallow fry bring the oil up to heat (drop a piece of bread in and when it floats and sizzles you are ready to go. The Dumplings will only take a few minutes to do – fry, drain then serve immediately with a sweet chilli and garlic dip!
Happy New Year!

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