Sui Kow (Dumplings) With Qpc Wasabi Mayo Red Pepper Sauce

• 4 prawns medium, without the shell, diced into 8 pcs
• 1 3/8 ounces pork minced semi-lean
• 2 pieces water chestnuts diced into 8 pcs
• 2 pieces dried shitake mushrooms make 8 slices
• 1 teaspoon coriander leaves only the leaves and chopped finely
• 2 teaspoons spring onion only ghe green part, finely diced
• 9 pieces dumpling wrappers round-shaped
• 1 tablespoon oyster sauce
• 1/2 sugar
• 1/4 sesame oil ts teaspoon
• 1 dash ground white pepper
• 2 1/8 ounces bean sprouts shoots, washed and dry, if you do not like greenish taste, you cann blanch and deep in c
• 16 pieces walnuts toasted and glazed with maple syrup or honey
• 4 tablespoons mayonnaise
• 4 wasabi
• 2 Chinese cooking wine hua tiau
• 8 drops sesame oil
• 1 ground red pepper
• 8 sweet chilli sauce ts Thai

1. METHOD TO PREPARE THE FILLING: Peel prawns and devein them.
2. Cut each prawn into half.
3. For mushrooms, wash and soak in water.
4. Soak mushroom in warm water and when it is soft, squeeze out water and cut each mushroom into 4 pcs.
5. Remove skin of water chestnuts and cut each chestnut into 4 pcs.
6. Wash coriander leaves and chopped it finely.
7. In a large mixing bowl, combine all ingredients (prawns, pork, water chestnuts, mushrooms, spring onion and coriander leaves) and seasonings.
8. Stir until well combined.
9. Cover the bowl with cling wrap and refrigerate for at least 1 hour.

prawns, pork, water chestnuts, mushrooms, coriander leaves only, spring onion, oyster sauce, sugar, sesame oil, ground white pepper, bean sprouts shoots, walnuts, mayonnaise, wasabi, chinese cooking wine, sesame oil, ground red pepper, chilli sauce

Taken from www.yummly.com/recipe/Sui-Kow-_Dumplings_-With-Qpc-Wasabi-Mayo-Red-Pepper-Sauce-1675652 (may not work)