Open Dumplings with Shrimps and Pork
Pane-Bistecca
These dumplings with prawns and pork are easy to make and look pretty if you use large prawns. They are open at the top so that you can see the prawns. Sometimes, you can’t get the large prawns, so I used small prawns once and put 2 of them on top. Unfortunately, they don’t look quite as pretty.
These dumplings should be steamed to keep them nice. They are served with one of the various Dumpling Sauces. So, if you want to serve the dumplings like this, just give it a try. But if you want to close them, you can do that too.
These dumplings should be steamed to keep them nice. They are served with one of the various Dumpling Sauces. So, if you want to serve the dumplings like this, just give it a try. But if you want to close them, you can do that too.
Ingredients
30 round Store bought Wonton wrappers
250 g ground Pork
1 Egg
1/3 tsp Salt
1/3 tsp Pepper
3 tbsp Soy sauce
30 ml Water
2 Spring onion, chopped
1 cm Ginger, grated
30 8 cm Shrimps, peeled and deveined
Filling:
Instructions
1
Step 1
Mix the water with spring onion and ginger and let infuse for 5 minutes.
2
Step 2
Mix the ground pork with salt, pepper, soy sauce and egg, then add the ginger water. Knead well together!
3
Step 3
Take a wrapper on the palm of your hand and place 1 teaspoon of the filling on it, then a prawn so that the back is on top. Now fold the sides, front and back of the shrimp, together and glue with a little water so that the top is open and a kind of pocket is created.
4
Step 4
Sit on special steam paper or baking paper with some holes in a steam basket. Steam for 10-15 minutes and serve.
5
Step 5
You can also carefully layer the dumplings in a frying pan, standing them upright, fry them, then add water, put the lid on and leave to steam.
Notes
We made 4 different dumplings in my dumpling course! More Dumplings.
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LG Wilma