Go Back

Chicken and Prawn Dumplings

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


  • 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)


  • 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