Recipe makes 20-25 dumplings.⁠

🥟 Ingredients:⁠
⁠
300g raw prawns chopped chunky but small (can substitute prawns for other proteins such as tofu/mushrooms/chicken etc)⁠

Tbs minced ginger⁠

Tsp minced garlic⁠

4 spring onions chopped fine⁠

Splash of sesame oil⁠

Splash of soy sauce⁠

Splash of Chinese cooking wine⁠

1 tsp flour (optional)⁠

Store bought or homemade wheat or rice dumpling wrappers (can use wonton wrappers too)⁠

⁠
🥟 Method:⁠
⁠
Mix all ingredients together in a bowl until it has formed a sort of paste.⁠

Spoon roughly a teaspoon of mixture into the centre of your dumpling wrapper.⁠

Wet your finger with some water and run it around the edge of the wrapper (this will help to seal the dumpling)⁠

Fold in half and seal around the edges by pressing them together. (Feel free to get creative and try different methods of folding your dumpling!)⁠

Put a pot of water on the stove to boil⁠

Line your steamer pot or steamer baskets with some baking paper (you can even use a colander). I cut some holes in my baking paper to help the steam flow through more evenly.⁠

Place you dumplings on the baking paper ensuring they aren't touching one another (you may need to steam them in batches).⁠

Steam for 5-10 minutes or until the wrapper is slightly translucent and the filling is cooked through⁠

Spoon over your favourite sauce (I opted for homemade chilli oil and black vinegar!)⁠

Serve hot!⁠
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FYI - These are addictive! ⁠