Green Capsicum Dumplings

    40 minutes

    Green capsicum may seem like an unusual ingredient for dumplings but their fragrance is delightful. Try it!

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    Serves: 4 

    • 1 packet wonton wrappers
    • 2 green capsicums
    • 250g pork mince
    • soy sauce to taste
    • pinch Szechuan pepper
    • salt to taste
    • dash Chinese cooking wine
    • 150g prawns, chopped
    • 80g corn
    • 5 spring onions, finely chopped
    • 1 teaspoon fresh ginger, minced
    • 1 tablespoon vegetable oil
    • 2 teaspoons sesame oil

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cut the tops off the capsicums and remove the seeds. Blanch the capsicums in boiling water for 1 minute; rinse and drain. Gently squeeze the water out of each capsicum then finely chop them.
    2. Place the pork mince in a bowl, add soy sauce, Szechuan pepper, salt and cooking wine. Mix. Stir in a little water so that the mixture is sticky.
    3. Stir in the prawns, corn, capsicums, spring onions, ginger, vegetable oil and sesame oil.
    4. Place a spoonful of mixture in the centre of each wrapper and pinch the edges to seal.
    5. Bring a large pot of water to the boil and add the dumplings while stirring gently. When it returns to the boil, a a cup of cold water and return it to the boil again. When the dumplings are bulging and floating, remove and serve.

    Cooking tip

    You may also steam the dumplings in a bamboo steamer.

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