Prawn and Chicken Dumplings

Cook time 1 hour
Servings 24 dumplings


24 white round gow gee wrappers

100g chicken mince

500g medium green prawns, peeled and deveined

1 tbsp minced ginger

2 tbsp chopped water chestnuts

1 spring onion, finely chopped

1 tbsp oyster sauce

¼ tsp sesame oil

1 tsp sugar

Salt & white pepper

1 red chilli, finely sliced

Soy sauce, to serve

Black vinegar, to serve

Prawn and Chicken Dumplings


Reserve four prawns and place the remaining into a food processor along with the chicken mince, the ginger, chestnuts, onion, oyster sauce, sesame oil, sugar and white pepper. Blitz to form a paste.

Place wrappers on a clean surface, and portion the mixture in the middle of each wrapper, then place a whole prawn on top. Nestle the dumpling into one hand and with the other crimp and pinch to seal and to form a pleated half moon shape.

Heat a wok or pot with a little water and place a bamboo steamer basket lined with baking paper inside. Arrange dumplings and steam with cover for 6-8 minutes.

Serve with your choice of sauce, such as chilli mixed with soy sauce or black vinegar.