This is a great Cantonese style dumpling that combines a filling of seasoned pork mince and a whole prawn; it can be fried or boiled to serve.
Used different ingredients. This recipe was really good. I cut down on the sesame oil from prior experience with it. (it is very strong flavoured) Will definitley make it again...very easy. Used minced chicken....cause that's what i had on hand, came out great! Thanks for the recipe! - 08 Oct 2008
Perfecto. These have to be some of the best dumpling/wontons I have ever had. I made a triple batch to freeze the extras so I can always have some on hand to make at a moment's notice. I prefer to bake mine at 200 for 15 mintues, turning over halfway through cooking. Thanks so much for coming up with this recipe! - 08 Oct 2008
I would give this 6 stars if I could. This is my new favourite recipe. It is FANTASTIC!!! My husband asks me to make these constantly now. Thank you so much for this recipe! Don't change anything, this recipe is perfect the way it is! - 08 Oct 2008