Double Pig and Prawn Money Bag Dumplings
Friday, September 9, 2011 at 12:58AM 
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.