I love dumplings, especially when they're juicy, crispy pork & prawn dumplings served with a rich, flavourful curry satay sauce. Need I say more? These are pan-fried until golden and crispy, then finished with that gorgeous lacey dumpling skirt for extra crunch. The sauce is nutty, savoury, spicy and packed with curry flavour, basically the perfect thing to dunk your dumplings into.
3 servings
Some secret knowledge
Store leftover cooked dumplings in an airtight container in the fridge for up to 3 days.
The curry satay sauce can be refrigerated separately for up to 4 days. Add a splash of warm water when reheating to loosen it back up.
Store leftover cooked dumplings in an airtight container in the fridge for up to 3 days.
The curry satay sauce can be refrigerated separately for up to 4 days. Add a splash of warm water when reheating to loosen it back up.
Add the pork mince, chopped prawns, lotus root, coriander, spring onions, oyster sauce, Shaoxing wine, light soy sauce, garlic, ginger, MSG and sugar to a large bowl.
Mix vigorously for around 3 minutes, preferably in one direction, until everything is well combined and the mixture becomes slightly sticky. This helps give the filling that lovely bouncy texture.
Add the flour, warm water and salt to a mixing bowl.
Mix until a rough dough forms, then knead for 10–15 minutes until smooth.
Cover and let the dough rest for 30–60 minutes.
Once rested, divide the dough into around 20–22 equal pieces. Roll each piece into a thin round wrapper, dusting generously with cornflour between each wrapper to prevent them sticking together.
Place around 1 tbsp of filling in the centre of each wrapper.
Dab the edges with a little water, then fold and seal however you like - watch my video to see how I pleated mine.
Heat a little neutral oil in a non-stick pan over medium heat.
Arrange the dumplings in the pan with a little space between each one and cook for 2–3 minutes, until the bottoms start to turn golden brown.
In a small bowl, whisk together the cornflour, plain flour, salt and water until smooth.
Pour the mixture around the dumplings, making sure it gets into the gaps between them.
Cover with a lid and cook for 7–9 minutes, or until the dumplings are cooked through and most of the liquid has evaporated.
Remove the lid and continue cooking until all the remaining water evaporates and the skirt becomes deep golden and crispy.
Add the chopped curry block, chilli powder, garlic, sesame seeds, peanut butter, soy sauce, chilli oil, rice vinegar, sugar and coriander to a heatproof bowl.
Heat the neutral oil until shimmering hot, then carefully pour it over the ingredients to bloom the aromatics and spices.
Mix everything together, then gradually add 2–3 tbsp warm water until you reach your desired consistency.
Taste and adjust to liking.
Carefully transfer the dumplings to a plate, keeping that gorgeous crispy skirt intact.
Serve with the curry satay sauce for dipping or drizzle it straight over the top, or add the sauce to a plate and top with the crispy dumplings.
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