San Choy Bow Dumplings Recipe

Filling

– VERMICELLI NOODLES

– SAN CHOY BOW SAUCE

– WATER CHESTNUTS

– CRUSHED PEANUTS

3 tbsp vegetable oil

2 garlic cloves, finely grated or chopped

150g mince pork

100g roughly chopped prawns

½ cup finely chopped spring onion (scallions), plus extra to serve

Dipping sauce

1 tbsp Chinese light soy sauce (or tamari, if you’re keeping this recipe gluten free)

3 tsp Black vinegar

• Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 2 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors or a knife. Set aside for later.
• Heat oil in a wok or large frying pan over medium-high heat. Add minced garlic and stir-fry for 2-3 minutes. Then add the chopped prawn and cook for 1-2 minutes. Pour in the SAN CHOY BOW SAUCE and mix through the prawn. Simmer for a couple of minutes to let the mince absorb that tasty sauce.
• Open up those crunchy WATER CHESTNUTS, drain away the liquid and pop them into the pan along with your softened vermicelli noodles. Cook for another minute to allow the sauce to thicken. There shouldn’t be too much moisture. Remove from the heat and mix through the spring onions and the CRUSHED PEANUTS. Set aside until the mixture is cooldown.
• Combine the minced pork and the prawn mixture together until combined.
• To assemble the dumplings, place a dumpling wrapper in your palm and add a small spoonful of filling to the centre. Moisten the edges with water and fold into your preferred dumpling shape.
• Place dumplings in a lined steamer basket and steam for 8 minutes.
• Serve the dumplings hot with extra spring onion and the dipping sauce on the side.