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Prawn Dumplings

  • Pork: 2 Tablespoon (Raw Variety)
  • Prawn: 1 (Pacific)
  • Chinese mushrooms: 2 1?2 Teaspoon (1 Dessertspoon)
  • Canned bamboo shoots: 1 Tablespoon
  • Monosodium glutamate: 1 Pinch (Good Pinch, Ve-Tsin)
  • Salt: 1 Pinch
  • Ginger sherry: 1?2 Teaspoon
  • Sesame oil: 2 Drop (Few Drops Required)
  • Chinese wheat starch: 3 Ounce
  • Hot water: 1 Cup (16 tbs)
  1. Cut the pork into smallish pieces.
  2. Clean the prawn and cut it up.
  3. Chop the mushrooms and the bamboo shoots.
  4. Mix them together and pound them into a paste.
  5. Add the seasonings, sherry and sesame oil.
  6. Work all together and place ready.
  7. Heap the wheat starch on an enamelled tray.
  8. Make a depression in the centre and add hot water, drop by drop, to make a firmish paste.
  9. Place it in a basin and steam it for 5 minutes.
  10. Remove and form into a roll as soon as it can be easily handled.
  11. Cut into 6 equal-sized pieces, about 1 1/4-inches each.
  12. With the flat of a chopper, press each into rounds 2 1/2-inch.es in diameter.
  13. Divide the filling between them, rounding the top of each portion.
  14. Pinch the edges together into a Dutch bonnet shape.
  15. Steam for 15 minutes.

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