Prawn dumplings are always a crowd favourite and although I’m using prawn in this recipe, it really can have almost any type of filling. We even used up some leftover beef bulgogi my father-in-law made and turned it into a filling. But prawn is one of my favourite fillings and can be paired with almost anything including with minced pork and chicken or with spring onion, chives, coriander or cabbage. I like to have them pan-fried but you can, of course, have them steamed or even boiled.
Serves 4 (approx. 445 calories per serve)
Prep time 40 mins
Cook time 20 mins
Ingredients
Filling
500g prawn, minced
350g spring onion or chives or coriander or cabbage, chopped finely
2cm piece ginger, grated
3 cloves garlic, minced
2 tsp fish sauce or soy sauce
2 tsp sesame oil
1 tsp white pepper
Dumpling wrappers
300g plain flour
150ml warm water plus extra for sealing
Oil for frying
Tip: If you want a steamed version, I use a bamboo steamer such as this.
Mix together all the filling ingredients, cover and set aside in the fridge while you prepare the dough.
Make the dough by mixing together the flour and water and knead until a smooth dough forms. Divide up into approximately 40 little balls of dough.
Take each ball and roll into a round wrapper approximately 3-4cms wide. Take a spoonful of filling, wet the edges of the wrapper and pleat it shut. Cover with a tea towel and set aside. As soon as you have enough to fill a large pan, start frying in batches as you go or you will run out of counter space for all your dumplings.
To pan fry, heat some oil to cover the base of the pan on a high heat. Place the dumplings in the pan making sure to leave a bit of room around the edges to allow it to crisp up. As it starts to sizzle, add approximately 50ml water, turn the heat to medium, cover with a lid and cook for 5-10 minutes or until cooked through. You can top up with a little more water at the 5 minute mark if everything has evaporated.
Serve warm with dipping sauce of choice. I like it with crispy chilli oil and a dash of soy sauce.
Thermomix Adaptation
Ingredients
Dumpling wrappers
300g plain flour
150ml water plus extra for sealing
Filling
350g spring onion or chives or coriander or cabbage, 2cm pieces
2cm piece ginger
3 cloves garlic
500g prawn
2 tsp fish sauce or soy sauce
2 tsp sesame oil
1 tsp white pepper
Oil for frying
Place the flour and water in the mixing bowl and knead 2-3 minutes. Place into a bowl, cover and set aside. Rinse and dry mixing bowl.
Place the spring onion / chives / coriander / cabbage, ginger and garlic and chop for 5 sec / speed 7. Scrape down sides of mixing bowl.
Add the prawn, fish sauce / soy sauce, sesame oil and white pepper and chop for 10 sec / speed 5 and set aside.
Divide the dough up into approximately 40 little balls of dough. Take each ball and roll into a round wrapper approximately 3-4cms wide. Take a spoonful of filling, wet the edges of the wrapper and pleat it shut. Cover with a tea towel and set aside. As soon as you have enough to fill a large pan, start frying in batches as you go or you will run out of counter space for all your dumplings.
To pan fry, heat some oil to cover the base of the pan on a high heat. Place the dumplings in the pan making sure to leave a bit of room around the edges to allow it to crisp up. As it starts to sizzle, add approximately 50ml water, turn the heat to medium, cover with a lid and cook for 5-10 minutes or until cooked through. You can top up with a little more water at the 5 minute mark if everything has evaporated.
Serve warm with dipping sauce of choice. I like it with crispy chilli oil and a dash of soy sauce.
More Chinese Recipes
- Tangzhong Chinese Sausage Rolls
- Yee Sang New Year Salad
- Hot and Sour Soup
- Chinese Sticky Rice Parcel
- Chinese Turnip/Radish Cake
More Prawn Recipes
- Creamy Garlic Prawn Pasta
- Seafood Boil with Creole Seasoning
- Garlic Butter Prawn Linguine with Cherry Tomatoes
- Basic Pork and Prawn Wonton
- Prawn and Mussel Linguine
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