Celebratory pork and prawn dumplings recipe
 A platter of delicious dumplings to bring out at a party – a real crowd pleaser that can be prepared in advance and cooked from frozen. To make this recipe you'll need a bamboo steamer. 5g/⅛oz dried wood ear mushrooms10g/⅓oz dried shitake mushrooms3 spring onions 8cm/3¼in piece fresh ginger, peeled and finely chopped400g/14oz 20% fat pork mince150g/5½oz raw prawns, roughly chopped1 tbsp cornflour1 tbsp soy sauce1 tbsp sesame oil2 tbsp fish sauce2 tbsp panko breadcrumbs½ tbsp sugar20–24 wonton wrappers 5g/⅛oz dried wood ear mushrooms 10g/⅓oz dried shitake mushrooms 3 spring onions 8cm/3¼in piece fresh ginger, peeled and finely chopped 400g/14oz 20% fat pork mince 150g/5½oz raw prawns, roughly chopped 1 tbsp cornflour 1 tbsp soy sauce 1 tbsp sesame oil 2 tbsp fish sauce 2 tbsp panko breadcrumbs ½ tbsp sugar 20–24 wonton wrappers soy saucechilli oil 1 red chilli, finely sliced soy sauce chilli oil 1 red chilli, finely sliced Method To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl.Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined.To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling.Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have.Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl. To make the filling, put the dried mushrooms in a small bowl and cover with boiling water. Cover with cling film and leave to re-hydrate for 20 minutes. Once the mushrooms are soft, drain, pat dry with kitchen paper then finely chop and place in a large bowl. Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely slice one of the spring onions into matchsticks and add to a bowl of ice water and set aside (they will curl up and be used later for garnish). Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined. Finely chop the other two spring onions and add to the bowl of chopped mushrooms along with the remaining dumpling ingredients (except the wonton wrappers). Mix well with your hands, ensuring everything is well combined. To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. To assemble, fill a little bowl with cold water and have it to hand, and line a tray with greaseproof paper. Cup your hand and place a wonton wrapper in it. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Wet your other hand slightly, take a walnut sized amount of filling and place in the centre of the wrapper. Dip your finger in the cold water and wet around the outer edge of the wrapper, then gently rotate so the pastry sticks and encases the filling, leaving the top open. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling. Gently flatten the top and bottom so the dumpling sits upright, then place on the lined tray. Repeat until you have used up all your filling. Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have. Line a bamboo steamer with greaseproof paper, making a few air holes so the steam can get through. Place the dumplings in the steamer, leaving a little space between each one, then steam over a pan of boiling water for about 8 minutes. You may need to do this in batches depending on how many steamer baskets you have. Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. Once cooked, place the dumplings on a platter. Drizzle over some soy sauce and chilli oil, then scatter over the drained spring onion and finely sliced red chilli. Serve right away. Recipe tips If you don’t have a steamer, you can cook the dumplings in boiling water. Just make sure the wrappers encase the filling. This works just as well with chicken mince rather than pork and prawns. You can add as much or as little chilli as you like – adjust it to suit your palette. Get creative – there are all sorts of dumplings out there so give a few different shapes a go. To get ahead you can make loads of these dumplings and put them straight into the freezer instead of steaming. Just steam for a little longer if cooking from frozen.