Pork, Prawn and Shallot Dumplings

Cook time 30 minutes
Servings 12 dumplings


300g pork mince
6 raw prawns, peeled & deveined and finely chopped
4 shallots, finely chopped
1 tbs. ketchup manis
1 tbs. light soy sauce
3 drops sesame oil
2 small chilies, finely chopped
1 small knob ginger, finely grated
1 clove garlic, finely grated

12 small square wonton skins

Dipping sauce
2 tbs. black vinegar*
2 tbs. light soy sauce
1 tbs. palm sugar grated

Pork, Prawn and Shallot Dumplings


For the dipping sauce, mix all the ingredients together.

Combine all the pork filling ingredients together in a large bowl. Use the back of your hand to knead the meat well. Mix for at least three minutes. Chill in the fridge for one hour.

Place a single wonton wrapper in the palm of your hand and add one tablespoon of the meat mixture. Gently push the meat to the center of the wonton. At the same time crimp the edges to wrap around the meat, leaving the top open. Repeat the process.

Place in a greased steamer basket and steam for 4 minutes.

Serve immediately with the dipping sauce on the side.

*You can find this at any Asian grocer