- 10 wonton wrappers
- 100 g pork mince
- 5 prawns, peeled and deveined
- ½ tsp light soy sauce
- ½ tsp fish sauce
- 2 cm white part of a springonion
- 1 tsp grated fresh ginger
- 1 small carrot, grated finely
- 30g Céleste caviar
Finely chop the prawns and onion.
Combine the pork mince, prawns, onion, soy sauce, ginger, and fish sauce in a mixing bowl.
Place a generous teaspoon of the prawn filling on a wonton wrapper and shape it into a small cup in your palm. Then, holding it between your thumb and index finger, add extra filling to fill the dumpling up entirely.
Place the dumplings in a (bamboo) steamer lined with parchment paper.
Steam the dumplings for 8 to 10 minutes.
Garnish each dumpling with Céleste caviar and finely grated carrot.