GLUTEN FREE PORK AND PRAWN DUMPLING
Serve: 3
Ingredients:
300 gram Mince pork
150 gram Raw king prawn
2 sheet Nori/Seaweed
1 clove Garlic
1 tbs Ground arrowroots
1 tsp Sugar
1 tsp Light soy sauce
2/3 tsp Salt
1/4 tbs Ground pepper
Method
-Put the mince pork, prawns, garlic, salt, sugar, soy sauce, ground pepper and ground arrowroots into a mixing bowl. Then use an electric handheld blender to blend all the ingredients together.
-Lay the Nori sheet on a chopping board. Put half of the mixture onto the edge of the sheet. Tuck the front edge into a roll, keep the mixture in one place and continue the same movement. Roll slowly so that you ensure that the mixture is coming out even.
– Wrap the roll with cling film. Then repeat the second one with the same method.
– Put the rolls in the fridge for at least 2 hours.
– Once ready to cook. Remove the cling film and use a sharp knife to cut the roll into 2 centimetre wide pieces.
– Nicely lay the dumplings into a steamer (meat side up). Steam until the dumplings are thoroughly cooked. Usually, it will take 15-18 minutes.
– Once they are cooked, transfer them onto a serving plate. Serve with balsamic vinegar for dipping or sweet chilli sauce.
Tip:
-Use a kitchen towel to wipe off the excess meat then dampen the knife whilst you cut each piece of dumpling off of the roll. Please be careful as you are handling a sharp and potentially slippery object.
–Drizzle the garlic infused olive oil on the cooked dumplings for extra magic.
–Enjoy your Gluten Free Pork and Prawn dumpling.
