I pinched the basics of this recipe from a fellow blogger, Angie, from Vancouver, Canada, who keeps all of us Asian food enthusiasts up to date with the new and exciting dishes she cooks on her blog http://www.seasaltwithfood.com/.  This is an adaptation of but one of her recipes which my girlfriend and I like to cook and eat frequently (the ones pictured were made by my girlfriend – she would kill me if I neglected to mention that).

• Dumpling Wrappers (you can buy these in any Asian supermarket; see Stuart Gibson’s previous review of SeaWoo)
• 150 g of ground pork
• 150g of cooked prawns
• 2 Spring onions (finely chopped)
• 1 small handful of chopped Coriander
• 1 mild red chilli (finely chopped)
• 2cm Ginger (grated)
• 2 tbsp Soy Sauce
• 1  tbsp Sesame Oil
• 1 tbsp of Chinese Cooking Wine (Again, you can buy this in any Asian Supermarket)
• 1/2 tbsp Sugar
• Salt and Pepper
• 1 tsp of Corn Flour

Method

1. Pop all of the ingredients into a blender and blitz until smooth and combined.
2. Lay out some dumpling wrappers and place about 1 tsp of the mixture in the centre. Brush around the outside of the wrapper with a little water on a pastry brush, fold over and seal. Pull each of the corners together and pinch to seal them together.
3. Do this until you have used up all of your mixture or freeze some of it if you think you have enough half way through.
4. Brush each layer of a bamboo steamer with vegetable oil to stop the dumplings sticking to the bottom once cooked (it can get quite messy if not done) and place your dumplings in the steamer being careful not to over crowd them.
5. Place the steamer in a wok with boiling water. Steam for 8 – 10 mins.

Eat these with some sweet chilli sauce or make a simple dipping sauce by combining 1 clove of minced garlic, 4 tbsp of soy sauce, 2 tbsp of vinegar and 1 tbsp sesame oil.