MasterChef dishes up some Pork and Prawn dumplings.


  • 250 g pork mince
  • 250 g green prawn (minced)
  • 5 oz can of water chestnuts (drained)
  • prepared dumpling wrappers
  • 1 small bunch garlic chives (spring onions if i cannot find)
  • 1 small bunch coriander
  • 1 fresh long red chilli (finely sliced and seeded)
  • ¼ teaspoon pepper
  • pinch of salt
  • 2 tblsp dry sherry (rice wine if i can find it)
  • 1 tblsp fish sauce
  • 1 tblsp oyster sauce
  • ½ tsp of sesame oil
  • 2 tsp grated ginger
  • cornflour for dusting bench tops
  • spray oil for steamer
  • optional – canola oil
  • optional – 1 litre chicken stock
  • optional – 1 bunch lemon grass
  • ½ cup of white vinegar (rice vinegar)
  • 1 clove of garlic
  • 4 tblsp white sugar
  • pinch of salt
  • 1 tblsp fish sauce.
  • ¼ cup of light soy sauce
  • ¼ cup of rice vinegar
  • 3 tsp sugar
  • 1 spring onion (scallions in ireland)
  • 2 tsp finely grated ginger
  • ½ tsp sesame oil
  • 0.25 cup water
  • (optional – half a long red chilli)
  • 3-4 long red hot chillies


  • Coarsely chop water chestnuts, coriander and garlic chives, finely chop chilli and grate ginger using microplane. In a food processor, mince prawns.
  • Combine pork mince with chopped ingredients, pepper, dry sherry and fish sauce.
  • Lay out dumpling wrappers on a lightly floured bench and fill with mince mix. Fold and seal the dumplings. Moistening the joined edges with water should facilitate this.
  • Place in oiled steaming basket and leave aside. Get the water for steamer on to a simmer. Mix dipping sauces. Place dumplings onto steam and ramp up heat to high. Steam for 5 minutes.
  • Finely slice chillies and mince garlic.
  • In a small saucepan, dissolve sugar in vinegar and bring to the boil, pour into a bowl. Add garlic and chillies and stir.
  • Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl.
  • Stir in spring onions scallion, ginger, and sesame oil. Also, could add fresh chopped chilli if you think there isn’t enough in the dish!


By Toby Alker-Jones for MasterChef Ireland

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