STEAMED PORK DUMPLINGS

Makes: 30 Servings

1 package round dumpling skins
½ lb prawns
12 Chinese mushrooms, small
½ lb Ground pork
2 Green onions, finely chopped
1 Egg

Seasoning:
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp Thin soy sauce
1 tsp oyster sauce
1 tbsp Cornstarch

1. Shell, de-vein, wash, and drain prawns.
2. Dice into small bits.
3. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces.
4. Combine the pork, mushrooms, prawns, and onion.
5. Put mixture on chopping board and chop 10 to 15 strokes with cleaver or sharp knife.
6. Add seasoning and egg to pork mixture. Mix together well.
7. To make dumpling, place 1 tbsp filling in the centre of a dumpling skin.
8. Then bring all sides of the skin up to cover the meat as much as possible, without closing.
9. The top of the dumpling is left open.
10. Cook dumpling by steaming 30 minutes
11. Wrap and freeze unused dumplings. They can be cooked after thawing by steaming for 10 minutes.
12. Serve with soy sauce, or your favourite dipping sauce