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Truffle-Flavored Dumplings

Ingredients Needed

  • 100g prawn
  • Half a cup of dried porcini mushrooms
  • 150g minced lean pork or chicken
  • 3 shallots, minced
  • 1 Tbs truffle-flavoured oil
  • Pinch of salt
  • 1 tsp light soya sauce
  • White pepper to taste
  • 1 packet round wheat flour wrappers (makes 24 dumplings), available from the freezer section of supermarkets
  • Truffle-flavored oil and balsamic vinegar to finish off


Peel and mince prawns fine. Leave aside. Soak dried porcini mushrooms in water for 30 minutes. When softened, remove from water and mince mushrooms fine. Strain mushroom soaking water and sex aside for another use later. Place minced meat and prawn into a basin. Add shallots and mushrooms, and season with salt, soya sauce and pepper.

Add a generous swirl of truffle-flavored oil. Mix thoroughly. It should smell fragrant. If not, add more truffle oil. If you want to test the seasoning, take a teaspoon of meat and microwave on high for a few seconds. Taste and adjust seasoning if needed. Leave marinated meat mixture, covered, in the refrigerator for at least 30 minutes to allow flavours to develop.

To make dumplings: Carefully peel off a dumpling wrapper and place on your palm. Place a teaspoonful of meat mixture in the centre of the wrapper. Wet one edge of the wrapper and fold over to meet the other side. Seal shut by pressing the sheers of dough together. Using two fingers, pinch the dough at regular intervals to make a pattern. Place dumplings, well spaced, on an oiled plate.

Cover with cling film and store in the refrigerator if nor cooking immediately. To cook; Bring a pot of water to the boil. Drop half the number of dumplings into the pot. When they floor, they are done, Remove and place on a plate. Do the same for the rest of the dumplings. To serve, drizzle some truffle oil and Chinese black vinegar over the dumplings. Serve immediately.


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