Pork and Prawn Shumai - Chef Recipe by Peter Sheppard
These handmade dumplings are sure to entice, filled with prawn meat and pork mince with a hint of gi...
2 cups plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 eggs, beaten
2 cups buttermilk
1 tsp vanilla essence
2 Tbs sugar
Butter or oil, for cooking
Sift the flour, baking powder, bicarbonate of soda and sugar. Make a well in the centre. Stir in the buttermilk, eggs and vanilla until just combined.
Lightly grease a non-stick pan with a bit of butter or oil. Pour in the batter and cook over medium heat. Turn pancake over when bubbles appear on the top side of the pancake.
Cook for another minute or so, until the pancake is lightly golden on both sides. Repeat with remaining batter.