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PRAWN DUMPLINGS IN SOUP
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and chop mushrooms; boil bamboo shoots. Place Chinese mushrooms, bamboo shoots, shelled green prawns, fillet plaice, lean pork in a mixing bowl and mix well.
- Pound and stir in eggs and seasonings.
- Place wonton skins flat on a table. Using a spoon, place filling in middle of pastry, bring 4 corners together and press edges to seal mixture in pastry.
- Bring a pan of water to boil, add dumplings and boil for 5 minutes until they float.
- Heat stock to boiling and pour over drained dumplings to serve.
INGREDIENTS
- 100 wonton skins
- 2 liters stock
Filling
- 6 Chinese mushrooms, soaked in water
- 6 tablespoons bamboo shoots, diced
- 1 kg shelled green (uncooked) prawns, diced
- 400 grams fillet plaice, diced
- 400 grams lean pork mince
- 4 eggs, beaten
Seasonings
- 4 teaspoons soy sauce
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 teaspoons pepper
- 2 teaspoons Sesame oil
- 2 teaspoons corn flour