Lebanese Recipes - Dumplings


Dumplings Makes 24 dumplings 1 pack of round dumpling wrappers (available in chinese stores) For the filling: 200g mince pork 200g cooked shelled prawns - finely choppped 1 tsp chopped ginger 1 clove garlic - crushed 5 spring onions - finely chopped entirely 1 tbs oyster sauce 1 tbs soy sauce 1 tsp rice vinegar 1/4 tsp mixed chinese spices For the dipping: 3 tbs balsamic vinegar 2 tbs light malt vinegar 1 tbs water 1 tsp brown sugar A few drops of sesame oil 1 inch of ginger sliced very finely
		Important When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

To make the dumplings: Thaw dumpling wrappers at room temp (if frozen). Mix well the filling ingredients. Then, taking 1 wrapper at a time, place 1 tbs of filling in the middle, wet the edges with water. Now fold wrapper and shape like half moon. Press ends gently together to seal. Repeat for remainder of filling. Brush one side with a little oil. Steam for 10 - 15 mins. Before serving, heat 1 tbs cooking oil and 1/2 tsp sesame oil in a pan and fry one side of the dumplings for a minute or less. For the dipping: Simply mix the ingredients in a small bowl. Tip: If you don't have a steamer, use a wok filled with water. Place a wire rack on top and cover with baking sheet. Place dumplings on top and cover with foil (make sure foil does not touch dumplings as it will stick.) You will know when they are cooked, when the dough becomes transparent.