Chicken and Prawn Dumplings

Being in Melbourne, I have eaten a great variety of fillings for dumplings but somehow always end up craving for chicken and prawn dumplings.

Dumplings are deceptively simple yet a delicate food. These are tiny little morsels packed with meat and/or vegetables and wrapped in a thin piece of dough. They are usually served steamed, fried or boiled. They are great eaten as is, or with a sauce concoction (a mix commonly involving soy sauce, vinegar, chilli and/or ginger).

Homemade dumplings have a special place in my heart. They are a great group activity to make with a bunch of friends and family member. I remember making these as a child alongside my mum and my brother. We would always create a batch of 200+ dumplings, most to store as ’emergency’ stock. And by emergency I mean the after school ravenous snack, the quick meal replacements and the occasional late night supper.

This recipe makes 80 dumplings. They can get tedious if making by oneself (hence the helpers!). The dumplings can be cooked immediately or stored in the freezer for ’emergency’ stock.

Enjoy!

C&C

Chicken and Prawn Dumplings

Carbs and Crafts
Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 80 dumplings

Ingredients
  

  • Dumpling wrappers (store bought or homemade)
  • 500 grams Chicken mince
  • 300 grams Raw prawns (chopped)
  • 2 tablespoons ginger (finely chopped)
  • 1 tablespoons garlic (finely chopped)
  • 1 teaspoon white pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon chinese cooking wine or Shaoxing wine
  • salt (to taste)
  • 50 ml water (for frying)
  • 1 tablespoon oil (for frying)

Instructions
 

  • In one bowl, mix chicken mince with salt, ginger and garlic.
  • Add chopped prawns and mix to combine
  • Add white pepper, sesame oil, soy sauce and chinese cooking wine and mix well
  • Fry a teaspoon of the filling in a hot pan to taste. Adjust filling with salt and pepper to taste.
  • Place a rounded teaspoon of filling into the centre of a dumpling skin. (Start with a small spoonful first. As you get more confident in making these, you can increase the serving size).
  • Dip your finger in water and moisten the edges of the wrapper. Fold the dumpling in half and press around the edges to seal.
  • Pinch a small portion of the edges together to form a pleat. This will help seal the edges and prevent the precious filling from falling out. Continue to form 4-5 pleats.
  • Keep going until you make the complete batch.
  • Heat a fry pan with a drizzle of oil.
  • Add dumplings to the hot pan in a single layer and fry for 3-4 minutes until the bottom is deep golden brown.
  • Add 50ml of water and cover the pan with a lid. Let steam for a further 5 minutes or until water has evaporated.
  • Serve immediately with your favourite mix of dumpling sauce (soy sauce, vinegar, chilli, ginger and garlic).
Keyword chicken, dumplings, prawns
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