Pork & prawn dumplings

Also called money bags after their shape, these bite-sized bundles with a classic Chinese filling make a great starter.

Recipe «Pork & prawn dumplings» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 140g pork mince, 1 large cooked prawn, peeled, coarsely chopped, 1 shallot, ends trimmed, coarsely chopped, 40g drained canned whole water chestnuts, 2 tsp soy sauce , 1 egg white, 1/4 tsp Chang's Sesame Oil, Pinch of white pepper , 18 flour wonton wrappers, Vegetable oil, to deep-fry, Sweet chilli sauce, to serve.

Ingredients:

• 140g pork mince 
• 1 large cooked prawn, peeled, coarsely chopped 
• 1 shallot, ends trimmed, coarsely chopped 
• 40g drained canned whole water chestnuts 
• 2 tsp soy sauce 
• 1 egg white 
• 1/4 tsp Chang's Sesame Oil 
• Pinch of white pepper 
• 18 flour wonton wrappers 
• Vegetable oil, to deep-fry 
• Sweet chilli sauce, to serve 

Instructions

1. Place the mince, prawn, shallot, water chestnuts, soy sauce, egg white, sesame oil and white pepper in the bowl of a food processor and process until just combined.
2. Place the wonton wrappers on a clean work surface. Spoon 1 heaped teaspoonful of mince mixture into the centre of each wrapper. Brush the edges with a little water. Firmly pinch the edges together to enclose the filling.
3. Add enough vegetable oil to a large saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Add 6 dumplings and cook for 4 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining dumplings, reheating the oil between batches. Serve with sweet chilli sauce.