Description
Layered steamed dumpling bake with pork, prawn, wonton wrappers, ginger, soy sauce and sesame oil for a viral comfort food twist.
Ingredients
Units Scale
Filling
- 400 g pork mince (30% fat)
- 250 g prawn mince
- 2 spring onions, finely sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp Shaoxing wine
- 1/2 tsp white pepper
- 1/4 cup chicken stock
- 16 pcs square wonton wrappers
- extra chicken stock for steaming
- chilli garlic oil
- spring onions, chopped
Instructions
- Combine pork mince, prawn mince, spring onions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine and white pepper. Mix until well combined.
- Prepare a heatproof dish that fits inside a larger pot for steaming. Add water to the pot and bring to a boil.
- Layer wonton wrappers at the base of the dish.
- Spread a layer of filling over the wrappers.
- Repeat layers until all filling is used, finishing with a top layer of wrappers.
- Pour chicken stock over the top layer.
- Steam the dish over boiling water for 25 minutes until cooked through.
- Remove carefully and rest briefly before serving.
- Drizzle with chilli garlic oil and garnish with spring onions.