Plump, juicy prawns mingling with fresh chives, all wrapped up in a delicate, translucent dumpling wrapper.
A taste sensation straight from the heart of dim sum heaven. These little pockets of joy are packed with flavour and guaranteed to satisfy your dumpling cravings.
Use fresh or frozen prawns – the juicier, the better. Some recipes call for mincing/grinding the prawns but I like a bit of texture so I just cut the prawns into chunks. Combine them with finely chopped chives, a splash of soy sauce, a dash of sesame oil, and a pinch of sugar for that perfect balance of sweet and savoury.
What really takes these dumplings to the next level is the dipping sauce. Whether you prefer something tangy and spicy or smooth and savoury, the right sauce can elevate these dumplings from delicious to downright irresistible. recipe link here.
I’m not an expert in making wrappers from scratch, so I use the store-bought kind available in Asian supermarkets.
These are typically served as a side, but I’ve often made an entire meal of them 😀
Prawn Dumplings
Course: Sides, AppetizersCuisine: ChineseDifficulty: Easy23
servings30
minutes10
minutes40
minutesIngredients
300g prawns (chopped into chunks)
1 bunch chives
1/4 tsp salt
1/4 tsp white pepper
1/4 tsp fish sauce
1 tsp soy sauce
1/4 tsp sesame oil
1 tsp vegetable oil
1/2 tsp sugar
25 wonton sheets
Directions
- Finely chop the chives.
- Chop the prawns into chunks (3 pieces per prawn). I like chunky pieces, but you can mince it in a grinder if you prefer that consistency.
- Marinade the prawns in all the ingredients (for at least 30 minutes).
- Separate the wonton sheets.
- Place about 1 tsp of the filling mixture on a wonton sheet.
- Shape the dumplings and set aside.
- Once all the dumplings are folded, heat some oil in a heavy-based frying pan.
- Add 8-10 dumplings flat side down (so they’re not over-crowded). Cook on medium heat for about 2-3 mins (till the bases are lightly golden).
- Turn off the flame and add water. Turn flame back on and cook (covered) on medium-low for roughly 6-8 minutes (until the water has dried up and the filling has cooked through). If more water is needed, add about 2-3 tablespoons of water and cook for a further 2-3 minutes.
- Once cooked, transfer the dumplings (golden side up) to a serving plate and serve with a dipping sauce of your choice. Here’s a recipe for a soy dipping sauce I love pairing with these dumplings!
