Pork and Prawn Dumplings

Recipe courtesy Ching-He Huang, 2008

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5

Average Rating:

Total Reviews: 6

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  • on June 20, 2012

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    These were wonderful! They were better than going out for dim sum. Such simple ingredients made a very delish dish.

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  • on March 06, 2012

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    These were great. The only thing I would probably do differently is cut back on the ginger a little. I grated the ginger into the mixture and the taste was a little too strong.

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  • on September 18, 2011

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    This is a great recipe. Went out and bought the bamboo steamer just for it. I line the steamer with parchmant paper and poke lots of holes with a knife so the steam carries thru. Makes clean up easy. Finished with a little ponzu sauce over the top.

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  • on June 17, 2011

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    These were delicious. I also used the same recipe and made potstickers. I plan on adding veggies next time to make egg rolls with it.

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  • on June 03, 2011

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    Great with a cold light beer on a hot night in June! My husband and I thought the dumplings were better served room temperature than served hot. I made a dipping sauce with light soy sauce, rice wine vinegar, rooster sauce, grated ginger and sliced green onion. It was a light sauce that didn’t overwhelm the pork and prawn mixture. Thanks Ching!

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  • on May 28, 2011

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    Delightful - will be working with my favorite 8-year old on these. Will probably use Mandarin Pancakes for the wrapper.

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