Ingredients Jump to Instructions ↓

  1. 1 pk round dumpling skins

  2. 1/2 pound prawns

  3. 12 each chinese mushrooms, small or use canned but squeeze dry

  4. 1/2 pound pork, ground

  5. 2 each green onion, finely chopped

  6. 1 sm egg

  7. --SEASONING--

  8. 1/2 teaspoon salt

  9. 1 teaspoon sugar

  10. 1 tablespoon sesame oil

  11. 2 teaspoon soy sauce, thin

  12. 1 teaspoon oyster sauce

  13. 1 tablespoon cornstarch

  14. 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop

  15. 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place

  16. 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming

  17. 10 minutes. Serve with soy sauce, hot sauce, or mustard.Dumpling skins are similar to won ton skins, except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin.


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