Pork Prawn Dumplings Blog
70 – 80 dumplings
🕑 Cooking Time:
6 – 8mins
⌛ Prep Time:
The Ingredients List
- 500 gram Pork (minced)
- 10 raw Banana/King Prawns (chopped then minced)
- 1.5-2 cups Garlic Chives (Asian chives)
- Chinese cabbage (Wombok) – 4 large whole leaves (finely diced)
- 150 grams Water chestnuts (finely diced)
- 2 stalks of Spring onion (finely sliced)
- 1.5 inches Ginger (minced)
- 4 cloves Garlic (minced)
- ¼ cup Chinese wine (Shaoxing Wine)
- ¼ cup Chicken stock
- 2 tablespoons Oyster sauce
- 2 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 6 drops Sesame oil
- 5 dashes grounded White pepper
- Table Salt (to taste)
- 70-80 Dumpling skin wrappers (homemade or store-bought)
- Get all ingredients ready and prepared, chopped, minced, or grated as indicated on ingredient list.
- Dehydrate Chinese cabbages: place finely diced up cabbages in a sieve over an empty bowl, sprinkle some salt over cabbage, set aside for 5-10 minutes before using your hands or a spoon to press cabbage against sieve, squeezing and draining out its moisture (this is to prevent a soggy wet dumpling).
- Prepare the filling: In a large bowl, place in pork, prawn, chives, cabbages, water chestnuts, spring onions, ginger and garlic. Add oyster sauce, soy sauce, dark soy sauce, sesame oil, table salt and white pepper. Begin mixing. Lastly, add in Chinese wine and chicken stock, and continue to mix well to ensure pork has soaked up the liquid (this gives the pork and overall dumpling a juicier result).
- Fill and fold dumplings: place about 2 teaspoons amount of filling on centre of dumpling skin wrapper. Make sure to squeeze and condense the filling with spoon. Gentle dabs of water on edges of wrapper and fold bottom to top, and pinch the edges to seal the filling in. Adding pleats will give you a more traditional look. **Prior to folding all the dumplings, MAKE SURE to test try and cook ONLY ONE dumpling, just to test the taste. Adjust appropriately if you are not yet satisfied. Proceed with the rest once you are happy with taste.
Time to cook!
- To pan-fry: heat up sauce pan on high heat and add oil (about half a tablespoon). When oil starts to bubble, lower heat, place dumplings on hot pan. You should hear a light sizzle. Pour in hot boiling water till it is covering near ⅓-½ of the height of the dumplings (½ if dumplings are frozen). Cover with lid. After 5-6 minutes, remove lid, turn heat up and wait for remaining liquid to reduce all the way until dumplings sizzle to a light golden brown, or darker to your own preference.
- To boil: pour boiling water into pot or bring water to a boil, then place dumplings in. It should take about 3 to 4 minutes to cook through, and up to 7 minutes if they have been frozen.