Home » Vietnamese Cooking » Pork and Prawn Dumplings Recipe

Pork and Prawn Dumplings Recipe

Pork and Prawn Dumplings Recipe

Ingredients :

    • 1 portion Vietnamese Dipping Sauce
    • 4 tablespoons oil
    • 4 shallots, sliced
    • 2–3 large lettuce or cabbage leaves
    • Vietnamese Herb Accompaniments

Dough :

    • 300 g (2 cups) cornstarch
    • 75 g (1/2 cup) plain flour
    • 250 ml (1 cup) boiling hot water

Filling :

    • 2 tablespoons oil
    • 250 g (8 oz) ground pork
    • 60 g (1/2 cup) dried prawns
    • 225 g (11/2 cups) fresh or canned bamboo shoots, thinly sliced into matchsticks
    • 2 spring onions, thinly sliced
    • 1 tablespoon sugar
    • 1 tablespoon oyster sauce
    • 1 tablespoon fish sauce
    • 1/4 teaspoon ground white pepper

Method :

    1. Make the Vietnamese Dipping Sauce.
    2. To make the Filling, heat the oil in a wok or skillet over medium heat and stir in the pork, dried prawns and bamboo shoots. Cook until the pork is done about 3–5 minutes. Add in the rest of the ingredients. Stir to mix well, then remove from the heat. Set aside to let it cool.
    3. Make the Dough by sifting the cornstarch and plain flour into a mixing bowl.Make a well in the center and pour in the hot water. Gently mix the contents with a wooden spoon to combine well.When it is cool enough to handle with bare hands, knead the mixture into a smooth Dough. Cover the Dough with a kitchen towel and let stand for 20 minutes.
    4. Heat the oil in a wok or skillet over medium heat and fry the sliced shallots for about 2–3 minutes, until golden brown and crispy. Remove from the pan and drain on paper towels. Reserve the oil.
    5. Divide the Dough into 2-cm (3/4-in) round balls. Knead and press the balls into thin round wrappers, about 8 cm (3 in) in diameter.
    6. Place a heaping tablespoon of the Filling on each wrapper and fold it into a half circle. Pinch the edges to seal completely. Repeat the process until all the Dough and Filling are used up.
    7. Arrange the lettuce or cabbage leaves on a steaming rack and brush with the shallot oil. Arrange the dumplings on top of the leaves, leaving some space between each dumpling. Brush the dumplings with the shallot oil and steam over boiling water until done, about 10–12 minutes.
    8. Transfer to a serving platter and garnish with the crispy fried shallots. Serve the dumplings with Vietnamese Dipping Sauce and Vietnamese Herb Accompaniments. Eat a dumpling on a piece of lettuce with herbs of your choice.Wrap the lettuce around the dumpling and dip in the Sauce.

Serves 4–6
Preparation time : 40 mins
+ 20 mins standing time
Cooking time : 20 mins