Pork and Prawn Dumplings

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Generally I prefer to steam my dumplings but the kids love them fried so here they are.
So easy to make and simply delicious to eat, they are very popular in our house.
You can easily freeze them (before cooking) ahead of time and then just cook from frozen.


  • 250g pork mince
  • 125g prawn meat, finely chopped
  • 3 spring onions, finely sliced
  • 1 clove garlic, crushed and chopped
  • 1 tablespoon chopped chives
  • 1 tablespoon grated fresh ginger
  • 4-5 Shittake mushrooms, finely chopped (can use button mushrooms)
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 2 teaspoons fish sauce
  • 2 teaspoons cornflour
  • 26 dumpling wrappers
  • oil for frying


Combine all of the ingredients (except wrappers) together in a bowl and mix well.
Place a heaped teaspoon full of filling on one side of each wrapper.  Brush the edges with a little water, fold over the other side of the wrapper and press to seal.

Heat enough oil to come to a depth of 1cm in a large saucepan or frying pan (you can of course deep fry if you want to).
When it is hot enough that a small morsel of bread sizzles immediately on hitting the oil it is hot enough to cook the dumplings.  Fry on each side until golden.
Drain on paper towels and then serve with your favourite dipping sauce.

*You can also steam the dumplings if you would rather.  Bamboo steamers are readily available at Asian supermarkets for a reasonable price.


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