Closed for annual renovations from Monday 3rd - Tuesday 18th December, re-opening from 6pm on the 18th

Pork & Prawn Dumplings

Served in a duck master stock

 

One of Salsa’s classic dishes, the Pork and Prawn Dumpling brings together the finest things from land and sea. Served in a shallow duck master stock broth, make this at your next dinner party and you’re friends will be raving for months!

INGREDIENTS

For the Duck Master Stock 500ml duck stock
½ orange, cut in half
3 dried mandarin skins ( available in asian food stores)
1 cinnamon quill
2 g sechuan pepper
2 star anis
2 cloves
10 g ginger root sliced
1 white of spring onion ( slice the green of the spring onion for the dumplings)
60 ml light soy sauce
40 ml chinese cooking wine
20g dark palm sugar
20ml water
7 g potato starch
For the Dumplings 12 wonton wrappers
200g minced pork
150g raw prawn meat, or tiger prawns, shelled, deveined and roughly diced
1 green of spring onion , sliced
5g cloves garlic, minced
20g freshly grated root ginger
20 ml light soy sauce
10 ml sweet chilli sauce
1 pinch of sea salt & ground black pepper
The Garnish / Salad 1 punnet shitake mushrooms, finely sliced
1 punnet enoki mushrooms
1 punnet baby water cress, washed
20ml grape seed oil
30 ml orange juice
3 g dijon mustard
salt & pepper

THE METHOD

  1. For the duck master stock, add all ingredients in a little stock pot, and simmer for about 15 min. In a little bowl, mix the potato starch and water and thicken the stock, pass through fine sift, and keep warm. If you can’t find duck stock, use a quality chicken stock.
  2. For the dumplings, mix all the ingredients for the filling in a bowl until evenly distributed.
  3. Refrigerate until ready for the next step.
  4. Take one wonton wrapper and place one tablespoon of the filling in the centre ( about 35g each). Then gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the centre exposed.
  5. Line a steamer tray with greaseproof paper.
  6. Carefully place the filled dumplings on them. Make sure the dumplings don’t touch either each other, or the edges of the pot. Steam the dumplings for 8-10 minutes, until cooked.
  7.  Just before serving, whisk in a bowl the mustard, orange juice and oil , season to taste and toss through the mushrooms and cress.

NB: If you like the dumplings crispy you can steam the dumplings before hand , and bake them in the oven on 180 degrees for about 12 min. This is a method we use sometimes in the restaurant.