Pork and Prawn Sui Mei Dumplings

Ingriedients:

1 packet of wonton pastry 

Filling 

250g prawns 

300g pork mince 

2 spring onions 

1 thumb size ginger peeled

2 tbsp potato flour 

2 tbsp sesame oil 

2 tbsp light soy sauce 

2 tbsp oyster sauce 

2 tbsp shaoxing rice wine

Garnish, caviar or lumpfish roe on top.

using a food processor put half of the prawns in with all the other ingredients and blend until smooth, stopping and scraping the sides to make sure its all smooth and blended 

roughly chop up the rest of the prawns in the chucks this will give the dumpling the texture and mix with the pork mince in the bowl with a wooden spoon or similar 

Using a sheet of the wonton pastry place a table spoon of the filling and bring the sides up until you have a drum shape dumpling in your hand with a smooth top on it with the back of your spoon. Make sure its tight and place in a bamboo steamer basket and steam for 6-8 mins in high steam. Garnish with a little caviar on top and serve.

When ready serve with a dip of soy sauce and chilli oil.