Nick Honeyman's Dumplings

Ingredients

• ½ tsp salt
• ½ tsp sugar
• 200g 100% NZ pork mince
• 125g tiger prawns
• 1x spring onion
• 1 tbsp ginger
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sesame oil
• 4 tsp tapioca flour
• 20 dumpling wrappers
• 2 tbsp chopped Chinese chives
• 4 cloves garlic

Method

Step 1

Preparing the filling

• Very finely chop spring onions, garlic and ginger.
• Peel tiger prawns and carefully slice down back to remove intestines.
• Finely mince prawns with a knife.
• Mix together all ingredients except wraps in a large bowl. If it's too wet add a little more tapioca flour.

Step 2

Assembling the dumplings

• Lie out the wrappers and place a teaspoon of filling in the centre of each.
• Using a pastry brush, brush the edge of each wrapper with a little water to help glue together.
• Fold bottom edge to top edge and press together firmly along edges ensuring there is no air trapped inside and a good seal is formed.

Step 3

Cooking the dumplings

• Lightly salt and oil a pot of water and bring to boil.
• Boil dumplings for 4 minutes.
• Serve with soy sauce or char sui.

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