Chicken & Prawn Glass Dumplings

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 24-30 servings


  • Serving Size: 1 (50.2 g)
  • Calories 75.9
  • Total Fat - 1.5 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 30.7 mg
  • Sodium - 56 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.2 g
  • Protein - 4.8 g
  • Calcium - 15.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

FIRST making the filling by combining all the ingredients in a big bowl and mixing well and cover the mixture and set aside in the refrigerator.

Step 2

PLACE the wheat starch, tapioca flour and salt, if using, into a bowl and mix well and then pour in boiling water gradually and stir quickly with a pair of chopsticks to incorporate the flour.

Step 3

Add the oil and continue to stir until a ball forms.

Step 4

Turn the hot dough onto a lightly floured surface and knead manually until smooth and pliable, dough is formed.

Step 5

Cut the dough in half and wrap tightly in cling wrap to rest for 10 minutes.

Step 6

BEFORE working with the dough, lightly flour or oil the work surface.

Step 7

Cut dough cylinder into 2.5cm pieces, you should have about 10 to 12 pieces to make the wrappers.

Step 8

It is best to make these wrappers in multiples of 5 at a time and the remaining pieces should be kept under damp tea towel or cling wrap because you want the dough to remain soft and pliable.

Step 9

WORKING one portion at a time roll out the dough with a rolling pin to form 9cm to 10cm discs.

Step 10

PLACE a wrapper on your palm and spoon two teaspoons of the filling into the centre and brush a little water along the edge of the wrappier and using your gingers, gather the edges of the wrapper and fold to form a three-sided pryamid-shaped dumpling.

Step 11

Cover the dumpling as make them to prevent them drying out.

Step 12

PLACE the dumplings in steamers that have been lined with baking paper punched with holes.

Step 13

Cover and steam the dumplings over simmering water in a wook for about 6 to 8 minutes or until transulcent.

Step 14

Serve with soy sauce, Chinese black vinegar or chilli sauce.

Tips & Variations

No special items needed.