Description
These irresistible Chinese baked dumplings combine juicy pork mince and prawns wrapped in flaky puff pastry, baked to golden perfection. They make a delightful appetizer or snack that will impress your guests with their crispy texture and savory filling.
Ingredients
Scale
Filling
- 200 grams Pork mince
- 100 grams Prawns (peeled and chopped)
- 1 tablespoon Chopped coriander
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Grated ginger
- 1 Egg (white only for filling)
Pastry & Topping
- 1 packet Puff pastry (store-bought is fine)
- 1 Egg (yolk, for brushing)
- 1 tablespoon Sesame seeds
Instructions
- Prepare the filling: Combine the pork mince, chopped prawns, soy sauce, sesame oil, grated ginger, and egg white in a mixer. Blend on low speed for 3-5 minutes until the mixture becomes slightly sticky. Then add the chopped coriander and mix for another minute to incorporate evenly.
- Cut the pastry: Lay out the puff pastry sheets on a clean surface and cut them into circles suitable for wrapping the filling into dumplings.
- Assemble the dumplings: Spoon a generous portion of the pork and prawn mixture onto the center of each pastry circle. Fold the pastry over to form a half-moon shape and tightly seal the edges using a fork to prevent filling leakage during baking.
- Prepare for baking: Place the sealed dumplings on a baking sheet lined with parchment paper. Brush the tops with beaten egg yolk to give the dumplings a golden, shiny finish once baked. Sprinkle the sesame seeds evenly over each dumpling for added texture and flavor.
- Bake the dumplings: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the dumplings on the center rack for about 15 minutes or until they turn golden brown and crisp on the outside.
- Serve: Remove the dumplings from the oven and allow them to cool for a few minutes before serving warm as a delicious appetizer or snack to wow your guests.
Notes
- Ensure the filling mixture is sticky so it holds well inside the pastry and doesn’t fall apart when baked.
- You can substitute pork mince with ground chicken or turkey if preferred.
- Make sure to seal the edges tightly with a fork to avoid the filling leaking during baking.
- Serve with soy sauce or chili dip for added flavor.
- Leftover dumplings can be stored in the refrigerator for up to 2 days and reheated in the oven to retain crispiness.
