Our cooking project #3: prawn, pork and garlic chive dumplings

Ingredients

• 140 g medium to large peeled prawns/shrimps
• 80 g minced pork
• 40 g chives, cut into short pieces
• 5 g dried black fungus, rehydrated and chopped into small pieces
• 1 egg
• 1/2 teaspoon sesame oil
• 1/4 teaspoon sugar
• 1/2 teaspoon soy sauce
• 1 teaspoon cornflour
• a dash of shaoxing wine
• some salt and pepper
• Wonton skin
• oil for pan-frying

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Preparation

• Cut the prawns into small pieces, about 3 pieces per prawn.
• Combine prawn pieces, minced pork, chives, and the rest of the ingredients together and mix well. Leave it to marinate for 30 minutes in the refrigerator.
• To panfry:
  Lay a wonton skin on a flat surface and add a teaspoon of the filling in the middle of the skin. Dab some water along the outer edges of the wonton skin and fold the skin towards the middle, sealing tight. Repeat until all the filling is used up. Heat a pan on medium low heat, and panfry dumplings on one side for a few minutes until golden brown. Turn over to cook the other side.
• Filling on the wrapper; and the folded dumpling for panfrying.
• To boil:
  Make dumplings by placing the filling on one wonton skin, dabbing water along the edges, and placing another wrapper on top to seal tightly. Bring a large pot of water to a boil, and put in dumplings one by one. Stir gently to prevent dumplings from sticking together and to the bottom of the pot. Bring to boil again, reduce heat and continue cooking until dumpling is cooked (when the wonton wrapper appears translucent and the dumplings are floating). Remove the dumplings and place in a serving bowl.