Tết Dumpling Platter (Steamed Pork and Prawn Dumplings with Herbs)

Filling and wrappers

• 250 g Prawns, raw, peeled
• 300 g Minced pork
• 2 tbsp Fish sauce
• 1 tsp Caster sugar
• 2 cloves Garlic
• 4 Spring onion
• 40 pieces Wonton wrappers
• 60 ml Water

Lime and chilli dipping sauce

• 2 Lime
• 2 tbsp Rice vinegar
• 1 tbsp Fish sauce
• 2 tsp Caster sugar
• 1 Red chili pepper
• 60 ml Water

To serve

• 30 g Fresh coriander

1. Finely chop the prawns, then tip into a mixing bowl with the minced pork. Finely slice the spring onion and grate or crush the garlic, then add both to the bowl with the fish sauce and caster sugar. Mix vigorously for 1 to 2 minutes until the filling looks slightly sticky and well combined.
2. Set up a small bowl of water for sealing, and lay out the wonton wrappers under a barely damp tea towel so they do not dry out. Place 1 heaped teaspoon of filling in the centre of a wrapper, lightly wet the edge, then fold into a triangle and press out any air. Bring the two corners together and pinch to seal, then repeat with the remaining wrappers and filling.
3. Prepare a steamer over simmering water, keeping the water level below the steamer base. Arrange the dumplings in a single layer with a little space between them, working in batches if needed. Steam for 8 to 10 minutes until the wrappers look slightly translucent and the filling is cooked through.
4. While the dumplings steam, make the dipping sauce: squeeze the limes into a small saucepan and add the rice vinegar, fish sauce, caster sugar and water. Warm gently over low heat, stirring just until the sugar dissolves, then take off the heat. Finely slice the red chili pepper and stir it into the sauce.
5. Arrange the steamed dumplings on a platter and scatter over the fresh coriander. Serve straight away with the lime and chilli dipping sauce on the side. If steaming in batches, keep cooked dumplings warm in the steamer with the heat off while you finish the rest.

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