Pork and Prawn dumplings with chili oil and Sichuan Pepper

Ingredients

• Ground pork

  Fresh, raw

  250g

• Large King Prawns

  Sainsbury's

  250g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 small or 20g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Cornstarch

  1 tbsp or 8g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Ginger root

  Raw

  1 tbsp or 6g

• Wonton wrappers

  (includes egg roll wrappers)

  24 wrapper, wonton or 192g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Chili Oil

  3 tsp or 18g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Szechuan Peppercorn

  1 tsp or 6g

Directions

1. combine sauce ingredients and mix well. Set aside. ( from chili oil and below)
2. Combine pork, prawn, spring onion, egg, cornflour, soy sauce ginger and blend in food processor.
3. arrange wonton wrapper (dry surface) and place 1 tablespoon of filling into the center towards one side. dab some water around the edges. Fold in half and press the edge to seal. If not cooking immediately, lightly dust the dumplings with flour and let them dry.
4. Bring a large pan of water to a boil. Put the dumplings into boiling water. Let them cook until they float. with a slotted spoon take them out.
5. Put dumplings in a serving dish. Coat evenly with the sauce. garnish with coriander leaves & sliced chilis. Serve immediately.

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