PORK AND PRAWN GOYZA POT STICKERS

JUST GOTTA LOVE THESE DUMPLINGS

Gorgeous little parcels of joy filled with love and happiness and fantastic flavours that will have you coming back for another one and another one and another one!  I admit I have a problem with these, once I eat one I just can't stop and suddenly 10 or more have passed my lips in a glorious eating probably not pretty frenzy of pot sticker pleasure!

Prep Time 20 minutes / Cooking Time 4 minutes per batch

Ingredients

(makes 30)

The Dough

300g 00 flour

1/2 tsp sea salt

200ml just boiled water

Prawn and Pork Filling

20 raw cold water prawns

400g organic pork mince

1 tbsp fresh grated ginger

2 clove garlic chopped

3 spring onions finely chopped

2 tbsp shaoxing wine

1 tbsp light soy sauce

1 tsp fish sauce

1/2 tsp sesame oil

sea salt

white pepper

2 tbsp ground nut oil

Dipping Sauce

100ml light soy sauce

50ml rice wine vinegar

10ml mirin

2 red chillies finely diced

1 spring onion finely diced

3 drops of sesame oil

1 pea size of wasabi

First make the goyza dough, just mix all the ingredients together and knead for five minutes until smooth, place in a bowl and cover with a tea towel and leave to rest for half an hour while you make the filling.

De-vein the prawns and roughly chop by hand and place in a large mixing bowl, add the rest of the ingredients except the ground nut oil and mix together well.  

Turn the dough out on to a lightly floured work surface and shape in to a long sausage, cut off a piece around an inch long and roll out in to a circle, you want your circle to be approx four inches in diamater and half the thickness of a pound coin.  Repeat until you have used up all the dough.

Take a circle of dough and place on your palm of you hand, place a tablespoon of your filling in the centre of the dough, dip your finger in some water and run it around the edge of the pastry, fold the edges together to make a parcel and pinch the edges together.  Repeat until you have made them all.

To cook pre heat a non stick frying pan with a lid (lid off), to a medium heat, brush with a dash of the ground nut oil, pan fry the dumplings for two minutes then add 100ml of water to the pan and place the lid on, this will steam the dumplings finishing the cooking approx 1-2  minutes.

Mean while make the dipping sauce, mix all the ingredients together, serve as soon as they are cooked and enjoy, enjoy, enjoy...