Pork and prawn dumplings in chicken broth
lean pork mince
75 g, (Buy 150g) peeled, deviened, finely chopped
2 individual, thinly sliced
78 g, finely chopped (Use 1/2 270g can)
Pandaroo Chinese Cooking Wine
10 ml, (2 tsp)
⅛ tsp, white
28 individual, square
100 g, trimmed
4 baby, cut in half crossways
½ bunch(es), cut into 10cm lengths
fresh red chilli
1 whole, desseded, thinly sliced
⅓ cup(s), leaves
- Line a baking tray with baking paper. Combine pork, prawn, half the shallot, water chestnut, egg white, oyster sauce, wine, oil, sugar and pepper in a bowl.
- Place 1 wrapper on a clean board. Spoon 1 slightly heaped teaspoon of mince mixture in the centre of wrapper. Brush edges with water and fold into a triangle. Join 2 bottom points together to seal. Place on prepared tray. Repeat with remaining wrappers and mince mixture (see Tip).
- Place chicken broth and 4 cups of water in a large shallow saucepan over high heat. Bring to the boil. Add dumplings and mushrooms and simmer for 5 minutes or until dumplings are cooked through.
- Add pak choy and gai lan and cook for 30 seconds or until tender. Divide dumplings and vegetables among bowls. Ladle over broth. Top with chilli, mint and remaining shallot.