Pork & Prawn Steamed Dumplings with Sichuan Oil

Name: Pork & Prawn Steamed Dumplings with Sichuan Oil
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 10g Gewürzhaus Sichuan Pepper (Whole), lightly crushed; 2.5cm piece ginger, peeled and thinly sliced; ½ tsp Gewürzhaus Mild Seedless Chilli (Crushed); 1 garlic clove, sliced; 600g pork mince; 2 tsp Gewürzhaus Chinese Five Spice; 300g green prawns, peeled and chopped; 100g shiitake mushrooms, thinly sliced; 1 ½ tsp freshly grated ginger; 2 garlic cloves, minced; ½ bunch garlic chives, finely chopped; 2 tsp soy sauce; 2 tsp sesame oil; 1 tsp chilli oil; 1 packet round gow gee wrappers; 1 small cup of water; Black vinegar

Medium

1hr

4

Dairy Free

Rated 5 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

1 hour

This recipes ideally requires a bamboo steamer and steamer paper, but two suitable pots for steaming (the top one with a lid) and baking paper can also be used.

Image of Pork & Prawn Steamed Dumplings with Sichuan Oil

Ingredients

For the sichuan oil

10g Gewürzhaus Sichuan Pepper (Whole), lightly crushed
2.5cm piece ginger, peeled and thinly sliced
½ tsp Gewürzhaus Mild Seedless Chilli (Crushed)
1 garlic clove, sliced

For the dumplings

600g pork mince
2 tsp Gewürzhaus Chinese Five Spice
300g green prawns, peeled and chopped
100g shiitake mushrooms, thinly sliced
1 ½ tsp freshly grated ginger
2 garlic cloves, minced
½ bunch garlic chives, finely chopped
2 tsp soy sauce
2 tsp sesame oil
1 tsp chilli oil
1 packet round gow gee wrappers
1 small cup of water
Black vinegar

Directions

To make the sichuan oil, place all ingredients in a small saucepan and place over very low heat to infuse – approximately 30 minutes to 1 hour (do not let the oil boil) – then set aside to cool. This oil can be refrigerated and kept for about a month, the flavour continuing to develop.
Place pork mince in a bowl and add the prawns, mushrooms, ginger, garlic, chives, soy, sesame oil and chilli oil and use your hands to mix thoroughly. You can do this in a food processor, but make sure not to over-mix – it is nice getting a pop of prawn when biting into a dumpling, and too much processing can also make the pork’s texture too paste-like.
Lay out four wrappers at a time on your bench. Place a heaped teaspoon of filling mixture in the centre of a wrapper, dab a little water around the edges, then fold lightly over to make a semicircle, pressing firmly just around the filling to make sure no air will be trapped inside. Pleat the upper edge with a series of pinches as you seal the dumpling. (You can also cheat by using a fork to make small indents on the curved edge). Place aside in a single layer on a paper-lined tray. Continue until all the mixture has been used.
Place a single layer of dumplings in a bamboo steamer lined with steamer paper (available from most Asian groceries, otherwise use baking paper with small holes punctured into it to let steam through). Place over a large saucepan of boiling water, making sure the steamer fits snugly on the pot, so as not to let steam escape. Steam for about 10 minutes or until the wrappers are tender and the filling is cooked. Transfer to a plate.