Ingredients (makes about 32 or serves 3 - 4 pax)
400 - 500g mince pork
50g prawns, devined and chopped into tiny bits (the bigger, the more prawn to bite into)
2 tbsp light soya sauce
2 tbsp Shaoxing cooking wine
2 tbsp corn flour
1 packet 水餃 skins
A little dish of water
3 - 4 bowls prepared broth (chicken or pork is fine)
1) Marinate the pork and prawn with the soya sauce, wine and corn flour. Set aside for 10 - 30 minutes for the taste to develop.
2) Carefully peeling off 1 skin, place it in the centre of your palm. Place about 1 ping pong ball sized pork ball in the centre (it depends on the size of your dumpling skin, but should be no more than 1/3 filled. Don't over pack it otherwise it may burst during cooking.
3) Dot the edges of the skin and carefully fold into a semi circle. By this time, you would see the magically, the dumpling becomes 2/3 full.
4) Dot the semi-circular edge with more water and gather the edges.
5) Carefully slide into a pot of water on a rolling boil. Once it floats up (about 1 - 2 minutes), its done! But I was a bit 'kiasu' and let it cook for a further 30 seconds to make sure it was fully cooked.
6) Carefully place in a bowl and pour over the broth. Serve with egg noodles if desired.
Optional: If I wanted to make Shanghainese dumplings, I would replace prawns with chopped chives.
