Pork, prawn and chive dumplings
21st May 2010

Pork, prawn and chive dumplings

By Guest Photography by Emma
 

As the provider of this months theme it was only fitting that I post a recipe from my small, (but growing!), list of recipes. At the very start of my teenage years I was removed from my precious little world in Hamilton, New Zealand and taken by my parents to live in Shanghai, China. My father’s career had reached an exciting new level and we were all coming along for the ride! The life experiences waiting would change us forever.

My three years spent in Shanghai were absolutely amazing.  We lived in a beautiful western housing compound with nationalities from around the world, plus two swimming pools, a gymnasium and its own bar and restaurant. To top off this ‘typical’ expatriate experience I attended an American School, learning everything American. Suffice to say, this was entirely different from anything my family could have imagined. I hear you asking, “But where did China fit into all of this?”

China was just outside the front gate, full of stunning people, squeaky push bikes, intriguing food smells, great knock-off shopping stalls and the most amazing loads on the backs of motorcycles and trucks. China was also inside my house, we were extremely lucky to have Xiao Feng, my ayi (nanny). Hailing from Anhui, Xiao Feng had a warm and lovely personality that welcomed me home from school each day, cooked delicious Chinese food every night for us and taught me many Chinese dishes, including my all time favourite – pork dumplings.

This recipe is a replica of what my family would put together on a Saturday afternoon. Traditionally as many people as possible would be enticed in to help make the dumplings; extra hands speed up the process, ensuring you get to the most important part – the consumption of the juicy morsels, as quickly as possible! Lastly you will find the conversations will instantly flow, raising intriguing topics regardless of the languages everyone speaks.

Ingredients

Makes about 40 dumplings
  • Marinade
  • 2 tbsp soy sauce
  • 1 tsp salt
  • 2 tsp sesame oil
  • 2 tsp rice wine or sherry
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground white pepper
  • Filling
  • 285g ground pork
  • 170g Chinese cabbage, finely chopped and squeezed dry
  • 1 tsp grated fresh ginger
  • 1 spring onion, chopped
  • 55g chives, finely chopped
  • 20 frozen whole prawns- place half to 1/3 of a prawn into each dumpling
  • 40 wonton or dumpling wrappers
  • Soy sauce or oyster sauce

Method

  • --
  • 1. In a small bowl combine the soy sauce, salt, sesame oil, rice wine or sherry, black and white pepper. Mix well then pour the marinade over the ground pork and mix again until combined.
  • 2. Cover with a cloth and allow to marinate for at least 30 minutes in your refrigerator. Then add the cabbage, ginger and green onion, chives and mix well.
  • 3. Place 1 tablespoon of filling in the centre of a dumpling wrapper and top with a prawn. Dab the edges with a little water and fold the wrapper in half to form a semicircle, enclosing the filling. Press the edges firmly together to stick. If using a square wrapper, fold in half diagonally to form a triangle. Repeat with the rest of the filling.
  • 4. Bring a large pot of water to the boil. Carefully drop 10 to 15 dumplings into the boiling water and gently stir so that they do not stick together, then cover and return to a boil. Boil for about 7 minutes
  • 5. Heat 1 tsp. sesame oil in another pan and transfer the dumplings into the pan. Brown each side, moving constantly to ensure they do not stick to the pan.
  • 6.Serve immediately with dipping bowls of soy sauce or oyster sauce on the side and red chilli oil.
 

COMMENTS

  1. Wow these look good.

    I think i’ll give them a go at the weekend.

    Love the blog by the way!

  2. Hey i too am from Hamilton ( the land of the long white cloud) i now live in a suburb of Sydney Auzz, the melting pot of many cultures and their foods.
    I went to a wedding last weekend where we were dished up these green things in a reddish kind of source, ha everyone shyed away and i too was about to turn my nose up at the dish as well, until i got a whiff of the dish as the guy went by, at this point no one had touched the tray, causiously i partook, well i gave the impression that i was going to throw up, but my wife was right on to me and my antics, by this time i had sculled 6 of them, as soon as she said something to the effect wow these are excellent, hovering mates were right onto it, the plate didnt last aye, they were king prawns wrapped in a green dumpling skin, served up in sweet chillie sause, mmmmm mmmmm so here i am looking through different sites to check out the recipies, your presentation caught my eye.!!!

 

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