ingredients        Makes 18-24 dumplings

¾ lb prawns, shells removed
1 lb ground pork
1 Tbsp grated fresh ginger
3 scallions, finely minced, plus 3 scallions, thinly sliced
1 Tbsp cornstarch
1 egg white, whisked
24 round wonton wrappers, about 3 ½ inches across
24 small raw peeled shrimp
1 tsp white or rice vinegar


Finely chop prawns. In a large bowl, add them to the ground pork, ginger, minced scallions, one tablespoon HAWAIIAN SESAME SOY SAUCE, the cornstarch and the egg white.

Make a loose fist with your hand. Place a wonton wrapper on top of the fist, where your thumb and forefinger make a circle. Push the wonton wrapper carefully into the circle to create a divot. Place about a tablespoon of prawn mixture into the divot and using your thumb and forefinger, form the wrapper around the filling, leaving it open at the top. Squeeze the wrapper around the filling and pleat. Squeeze tightly so the prawn mixture is compact and the wrapper it tight. Push down on the filling with the back of a small spoon. Place a small raw shrimp on top. (At this point, the dumplings can be covered and frozen).

Line a bamboo or stainless steamer with a round of parchment paper, cabbage leaves or some hardy lettuce leaves. Place some of the dumplings in the steamer, making sure they are spaced so they don’t touch each other. Place steamer over a pot of boiling water. Cover and steam until cooked through, four to five minutes. Keep cooked dumplings covered in a 200°F oven while you cook the rest.

While dumplings are steaming, whisk together ½ cup HAWAIIAN SESAME SOY SAUCE with the vinegar and two tablespoons of water.

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