Breville Rice Box Instruction Manual page 21

Prawn and Pork Dumplings
Makes 62
Ingredients
150g green prawn meat
200g pork mince
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
½ teaspoon each salt and ground white pepper
1 green onion, finely sliced
1cm piece ginger, finely grated
¼ cup water chestnuts, finely chopped
62 Gow Gee wrappers
Black vinegar to serve
Method
1. Finely chop prawn meat until finely mince
and combine with pork mince in a bowl.
Using a chop stick or butter knife, stir in
one direction until meat is evenly mixed.
2. Stir in the Chinese rice wine, soy sauce,
salt, and white pepper to the meat, still
stirring in the one direction.
3. Add the remaining ingredients (except
wrappers) and keep stirring until well
combined.
4. Lay out 6 Gow Gee wrappers and fill each
with 1 teaspoon of prawn pork mixture
and brush edges with cold water. Fold over
Gow Gee to form a semi circle, making
sure to seal the edges well.
5. Pinch edge to form 4 or 5 pleats and set
aside on a plate; cover with cling film or a
tea towel and repeat with remaining Gow
Gees wrappers and mince mixture.
6. Pour water into removable cooking bowl
up to rice/water level 4. Secure lid shut.
Select the COOK/SUSHI setting and
press the START button.
7. Line steaming tray with a small square
of baking paper. Top with 8 dumplings.
When the water is rapidly boiling, insert
dumplings into removable cooking bowl,
close the lid and cook for 5–7 minutes.
Remove and keep warm. Ensure sufficient
water is in removable cooking bowl.
Repeat steaming with the remaining
dumplings.
8. Serve warm with black vinegar
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