Prep Time : 0:35 | Cook Time : 0:20 | Total Time : 0:55 | Serving : 30 person.
Ingredients
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250g green prawn meat
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250g chicken mince
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4 spring onions, thinly sliced
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2 tablespoons grated ginger
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3 teaspoons sesame oil
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3 teaspoons light soy sauce
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1/4 teaspoon sugar
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1 teaspoon cornflour
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30 egg wonton wrappers (see note)
Black vinegar sauce
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1/2 cup (125ml) Chinese black (Chinkiang) vinegar (see note)
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2 tablespoons peanut oil
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1/4 cup chopped coriander
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1 long red chilli, deseeded, finely chopped
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1 tablespoon grated ginger
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1 teaspoon soy sauce
Method
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Step 1
Place prawns, chicken, spring onion, ginger, sesame oil, soy, sugar and cornflour in a food processor. Pulse until mixture comes together. Place 1 teaspoon of filling in the centre of each wonton wrapper, brush edges with a little water, then fold over into a triangle, pressing edges together to form a dumpling. Lay dumplings in a single layer on baking paper as you work. Line a steamer with baking paper and place over a pan of boiling water. Steam dumplings, in batches, for 5 minutes or until filling is cooked and wrappers tender.
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Step 2
For the black vinegar sauce, place all the ingredients in a jar and shake well.
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Step 3
Serve the hot dumplings drizzled with the black vinegar sauce.