Double Pig and Prawn Money Bag Dumplings

            Double Pig and Prawn Money Bag Dumplings

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Shhhhh! I'll let you in on a secret, if I'm posting pictures of dinner you know something has gone awry. 

My sweet, cute pug puppy has another side… a touch of demon dog that rears it's head every time I pick up a piping bag!! From biting our girl pug to chewing the power cords, baby Barry is certainly rambunctious! New plan, the puppy babysitters (namely my husband and step son) will mind the puppy on the weekend when I will whipping up amazing cupcakes; or something like that ;) But for today it's double pig and prawn dumplings.

These are versatile little Chinese style dumplings, you can pop them into a soup broth, deep fry them, turn them into mini pot stickers or steam them like I have today… don't forget the sweet chilli sauce to dip them in! 

Double Pig and Prawn Dumplings

Ingredients

30 to 35 wonton wrappers 7.5cm (3 inch) square

125g (4oz) finely chopped bacon

125g (4oz) finely diced raw prawn meat (raw shrimp)

185g (6oz) minced pork (ground pork)

*1/3 cup finely chopped spring onions

*1/4 cup finely diced water chestnuts

1 tbs finely chopped chives

1 tbs corn flour (corn starch)

1 tsp salt

1/4 tsp ground black pepper

1 tsp crushed garlic

1 tsp grated fresh ginger

sweet chilli sauce (to serve)

Method

Place all ingredients in a bowl, mix together with a wooden spoon then knead until smooth. Chill for 25 minutes.

Open your packet of wonton wrappers. Working with about four at time (keep the others covered with a clean damp cloth to prevent them drying out) lay them out and place a small ball of filling in the centre of each wrapper.

 Brush a little water around the edges and draw up the sides to form a "money bag". Pinch firmly to seal and place on a tray lined with non stick paper, cover with damp clean cloth to prevent drying out and continue to make more dumplings.

 Steam in an oiled steam basket or on a oiled plate within a bamboo steamer for 15 - 20 minutes. 

Serve with sweet chilli sauce for dipping. 

*water chestnuts can be replaced with the white part of celery if desired.

*this is what we call a spring onion in Melbourne Australia.... you may know it by a different name.

Bacon & Egg, Prawn Noodle Omelette

Sunday Brunch; A weekly posting for the men of the house who say they cannot live on cupcakes alone. Though, this is disputed by my step son Dan who thinks he probably could!

After last weeks mini cheese popovers with the works, this Sunday's Brunch was a lighter affair but still with loads of flavour.

Bacon & Egg, Prawn Noodle Omelette

Serves 4

Ingredients

150g *dried prawn noodles (5.3oz)

1 tsp crushed ginger

1 tsp crushed garlic

1/2 teaspoon crushed black pepper

1/4 teaspoon salt

4 spring onions shredded into strips

1/2 cup carrot shredded into strips

1/2 cup snow peas shredded into strips

1/2 cup red capsicum shredded into strips

1 tbs of peanut oil

1 teaspoon of sesame oil

4 eyes of fat free bacon shredded into strips

2 whole eggs & 4 egg whites lightly beaten 

Garnish

Sweet Chilli Sauce

*Black Sesame Seeds

*Fried Shallots

Preheat oven to 180c/350F

Method

Put dried noodles in a bowl and cover with boiling water, leave for 3-4 minutes strain & refresh under cold water, separating noodles. Put to one side.

Heat large oven proof frying pan, on medium-high heat, add peanut oil & sesame oil.

Add ginger, garlic & three of the shredded spring onions stir fry 30 seconds.

Add carrots, snow peas, red capsicum, black pepper, salt & bacon stir fry one minute.

Add noodles, lightly mix with vegetables and bacon before spreading evenly over the base of the pan.

Pour beaten eggs over the noodle mixture, cook over over medium heat 1-2 minutes.

Slide frying pan into pre heated oven and cook until just set, 3 to 4 minutes.

Remove from oven, drizzle with sweet chilli sauce, sprinkle with black sesame seeds & fried shallots. Toss over remaining shredded spring onion. Cut into wedges and serve.

Variations; 

Add chopped chillies of choice with garlic & ginger.

Change vegetables, shredded baby bok choy, bean sprouts, baby corn work well. Use vegetable noodles & replace bacon with diced smoked tofu for a vegetarian version. 

*Dried prawn noodles, black sesame seeds & fried shallots, available from asian grocers & some supermarkets

You might also be interested in Chocolate Bacon

Mini Cheese Popovers

Sunday Brunch; A weekly posting for the men of the house who say they cannot live on cupcakes alone. Though, this is disputed by my step son Dan who thinks he probably could!

A week ago I didn't know what a popover was, but catching up on my back log of Martha Stewart TV episodes (have I mentioned more than 10 times I love "Martha"?) I saw her make popovers... this is my adaptation of Martha Stewart's recipe. I served them with scrambled egg, bacon, mini sausage & cherry tomatoes. 

If you're of British descent you will know this batter as being similar to Yorkshire pudding batter.

Mini Cheese Popovers

Ingredients
Makes 12
• 1 tablespoon unsalted butter
• 1 cup plain (all-purpose flour)
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cups milk
• 1/4 fresh grated Parmesan cheese
• I tsp prepared American Mustard
• 1 cup grated tasty cheese (mature cheddar)

Directions
1. Preheat oven to 230c (450F). Spray grease a mini popover tin.
2. In a large bowl, whisk together flour and salt. In a separate medium bowl, whisk together eggs, milk, mustard, parmesan and 1 tablespoon melted butter. Pour over flour mixture, and fold until just blended.
3. Fill the popover cups two-thirds to three-quarters full, divide grated cheddar between cups.
4. Transfer tin to oven, and bake for 15 minutes. Reduce the temperature to 175c (350F), and bake until well browned, about 20 minutes. Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

*Notes; Batter can be made in a food processor or with a blender. If you don't a have a mini popover tin, dariole moulds, muffins tins, custard cups all make suitable replacements, however cooking times will vary.