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pork & prawn dumplings in a bowl
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Pork & Prawn Dumplings

It's dumplings - need I say more ;)
Course Dinner, Snacks, Starters
Cuisine Asian, Australian, Chinese
Keyword Chinese Dumplings, Dumplings, Pork & Prawn Dumplings, Pork Dumplings
Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes
Servings 4 people
Calories 295kcal
Author AnotherFoodBlogger

Equipment

  • Chopping board
  • Chef Knives
  • mixing bowl x 2
  • bowl of water
  • frying pan with lid
  • tongs
  • Measuring utensils

Ingredients

  • 22/24 dumpling wrappers

Filling

  • 350 g pork mince
  • 150 g prawns
  • 1 spring onions
  • 1 tsp ginger grated
  • 1 dash sesame oil
  • 1/2 tsp salt

Dipping Sauce

  • 6 tbsp black vinegar
  • 2 tbsp soy sauce
  • 1 tsp ginger grated
  • 1/2 tsp sesame oil
  • 1/2 chilli finely chopped
  • 1 tsp honey

Garnish

  • sesame seeds
  • 1 spring onion
Metric - US Customary

Instructions

Dumplings

  • Roughly chop the prawns & finely dice the spring onion
  • Mix the pork mince, prawns, spring onion, ginger, sesame oil & salt together to combine

Folding The Dumplings

  • Place 1 tbsp of mince mixture into the center of the dumpling, using your finger wipe water around the edges of the dumpling
  • Fold the dumpling in ½ pinching it gently in the middle
  • On each side of the dumpling make two pleats starting close to the middle folding them towards the middle
  • Then make another two pleats next to the first two moving out to the edge of the pastry.
  • Pinch them all to seal them tightly
  • Alternatively, you can do the most simple of folds and just fold them in ½, pinch them closed whilst pushing the air out. These aren’t as aesthetically pleasing but they are quick and simple to do

Cooking The Dumplings

  • In a non-stick frying pan add 1 tbsp of canola oil on medium heat
  • Place the dumplings (I usually do 5-7 per pan so I don’t crowd the pan) flat side down into the oil and cook for approx. 2 minutes or until the base is golden brown
  • Add a couple tbsp of boiling water and cover with a lid. Continue to steam for 2 more minutes, remove the lid and allow to cook until the water has evaporated *see tips*

Dipping Sauce

  • Mix all the ingredients together and set aside

Garnish

  • If you want to be fancy you can make spring onion “ribbons” or you can just dice the spring onions finely
  • If making ribbons then slice the spring onion in 3 pieces lengthways and then finely slice the pieces lengthways and place them in ice cold water for about 5 mins

Notes

Tips/Tricks

  • the folding of dumplings may seem very daunting so for sake of ease while you practice and learn the simple “fold in half” option is the quickest and easiest.
  • make sure you seal them tightly and also push out the air inside them too
  • the pan will spit and pop a little when you place the water in so make sure you put the lid on immediately
  • dumplings aren’t really something that can be made in advance as the pastry will get soggy in the fridge. Either prep the filling in advance and fold to order (time-consuming) or freeze them once folded. Cook them direct from the freezer – just expect them to take 2-3 minutes longer to cook

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 24g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 158mg | Sodium: 1136mg | Potassium: 318mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg