Prawn Dumplings

Original Recipe by Amy Beh

200g medium prawns, shelled and diced

100g pork with a little fat, finely chopped

3 water chestnuts, finely chopped

2 dried Chinese mushrooms, soaked and diced

20-25 pieces wantan skins

Seasoning

½ tsp salt

1 tsp sugar

Dash of monosodium glutamate

½ an egg white

1 tsp sesame oil

2 tbsp cornflour

Combine pork, prawns, mushrooms and water chestnuts in a bowl. Add seasoning ingredients and stir with a pair of chopsticks until the mixture is well combined. Refrigerate for 30 minutes.

Take a piece of wantan skin and place a teaspoonful of filling in the centre. Fold into half and pinch the edges together, then gather the edges to form pleats. Leave the dumplings in the refrigerator for 20-30 minutes before boiling.

Prepare your own soup stock and drop in the prepared dumplings to cook.