Prawn Dim Sum
Makes 30 Dumplings
1 packet dumpling pastry
For the Filling:
1 lb shrimp, cleaned and minced
2 tbsp bamboo shoots, minced finely
1 tbsp spring onion, white part only
1 tsp ginger, finely grated
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp sherry (optional)
1 tbsp sugar
1 tsp salt and pepper, to taste
2 tbsp corn starch
1. Mix together all the ingredients to make the filling.
2. Set aside and refrigerate for 1 hour.
3. To make the dumplings, cut out a round shape from the pastry (if it comes in flat sheets rather than pre-cut discs). The circle should be around 10cm in diameter. Put a small ball of the filling in the centre and then, working from 1 edge to another, close up the circle using your thumb to make pleats. Seal with a little water as you go along. It can be a little bit tricky, so you can cheat and use a dumpling maker instead.