← Nouns Cooking · Thai

Ingredients

• 400 g Minced pork
• 100 g raw prawns, chopped (optional)
• 4 dried shiitake mushrooms, soaked 20 min and finely chopped
• 3 cloves Garlic
• 2 coriander roots (or stems)
• ½ tsp White pepper
• 1 Eggs
• 1½ tbsp light soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tbsp Cornflour (cornstarch)
• 1 tsp Toasted sesame oil
• 2 tbsp finely chopped spring onion
• 30 sheets round wonton or gyoza wrappers
• 1 small carrot, very finely diced, for topping
• 3 tbsp crispy fried garlic, with its oil
• 4 tbsp light soy sauce
• 1 tbsp white vinegar
• ½ tsp Dark soy sauce
• ½ tsp Sugar

Method

1. Pound the garlic, coriander roots and pepper into a paste. Mix it with the pork, prawns, mushrooms, egg, soy sauce, oyster sauce, sugar, cornflour, sesame oil and spring onion, and beat with a spoon for 1 minute until sticky.
2. Hold a wrapper in the circle made by your thumb and forefinger, add a heaped teaspoon of filling and squeeze gently to make an open-topped cup. Press the filling down flat and dot the top with carrot.
3. Line a steamer with baking paper (poke a few holes in it) or lightly oiled cabbage leaves. Arrange the dumplings with a little space between them.
4. Steam over boiling water for 10–12 min, until the filling is firm and cooked through (71°C / 160°F).
5. Mix the dipping sauce. Brush the dumplings with a little garlic oil, scatter over the crispy garlic, and serve hot with the sauce.

Tips

• Uncooked dumplings freeze well on a tray; steam them from frozen for 15 minutes.
• Contains wheat, egg and soy, plus shellfish if you add prawns.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Marion's Kitchen