This is a Taiwanese street food recipe but in fact makes a great Chinese New Year Dish – Dumplings symbolise prosperity, prawns symbolise laughter and happiness, and the golden egg symbolises gold, therefore wealth! These are pan fried and in mandarin are called Guo-tieh dumplings which means ‘pot-stick’ as they can stick to pan when cooking! In the supermarkets, you can find the wrappers called by the Japanese transliteration ‘Gyoza’ wrappers. They are fun to make and satisfying to eat. I would suggest drizzling over Lee Kum Kee’s delicious spicy umami XO sauce for a grand decadent finish!
In a large non-metallic bowl, mix all the ingredients for the dumpling filling. Stir to combine well. Add a teaspoon of cornflour
Take a gyoza wrapper in the palm of one hand. Spoon a teaspoon of the pork dumpling filling in the centre spreading it out. Then lay 1 prawn in the middle. Dip one finger in some cold water and spread the water around the edges of the dumpling (this will help it seal better). Fold the wrapper in half, then with the thumb and second finger pinch to seal the dumpling working your way from the head of the prawn all the way towards the tail. Pinch to seal tightly.
Heat a non-stick pan to medium heat, add the rapeseed oil and swirl it coats the pan evenly. Add the dumplings in and pan fry for 1-2 minutes. Then add enough water to fill the pan so that it covers 1/3 of the dumplings. Put the lid on and cook for 3-4 minutes.
In a small bowl beat 3 eggs and season with salt and ground white pepper.
Drizzle some rapeseed oil in the pan and pour in the egg mixture between the prawns. Put the lid on and cook for another 1.5 minutes. Once the egg is cooked, carefully using a rubber spatula, remove the egg and dumplings together, as one sheet.
Scatter over some finely chopped chives, black sesame seeds, drizzle over Lee Kum Kee XO Sauce , garnish with some fresh coriander and serve immediately.
PREP TIME: 30 MINUTES | 10 MINUTES
