PRAWN AND PORK DUMPLING - DIM SIM

Prawn and pork dumpling - Dim sum

Ingredients
200g raw peeled prawns, roughly chopped
200g pork mince
1/2 cup drained sliced water chestnuts, chopped
2cm ginger, peeled, finely grated
1 tblsp oyster sauce
1 tbsp dry sherry
1 tsp caster sugar
2 tbsp sesame oil
2 tbsp sesame oil
2 tbsp cornflour
22 square egg pastry wrappers
Fresh coriander leaves, to garnish


Soy dipping sauce
1/4 cup light soy sauce
2cm piece ginger, peeled finely grated
1 fresh long red chili, deseeded, finely chopped


Method

1. Line the bases of three 20cm bamboo steamer baskets with baking paper.
2. To make soy dipping sauce, combine all the ingredients in a small bowl.
3. Place prawns, mince, water chestnuts, ginger, sauce, sherry, sugar, oil and cornflour in a food processor.  Process until roughly chopped and just combined.  Transfer mixture to a large bowl.
4. Place a level tablespoon of the mixture in the centre of each wrapper.  Fold up sides of wrapper and pinch to seal.  Shape dumplings int round shapes.  Place dumpling into round shapes.  Place dumplings, about 2cm apart, in prepared baskets.
5. Stack baskets one on top of the other.  Cover with a steamer lid.  Sit baskets over a saucepan of rapidly boiling water.
6. Steam, swapping the position of the baskets to ensure even cooking, for about 15 mins, or until filling cooked through.
7. Serve with dipping sauce.

Dim sum