Prawn Dumplings

Prep Time
Cook Time
Ready In

"From our Sunday paper The Sunday Times. Times are estimated. This is meant as part of meal which included #recipe28416 and #recipe28417"

Original recipe yields 35 servings


  • Serving Size: 1 (18.1 g)
  • Calories 31
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 13.2 mg
  • Sodium - 132.5 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0 g
  • Protein - 2.1 g
  • Calcium - 9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Place the prawns, ginger, soy sauce, sesame oil and salt in a food processor and pulse to form a chunky paste.

Step 2

Lay a wonton wrapper on a clean work surface and place a teaspoon of the prawn mixture in the centre and brush wrapper edges lightly with water then fold over one side on a diagonal to form a triangle and press to seal at the tof, then continue to push down and seal from left to right, removing any air bubbles.

Step 3

Firstly grab the bottom corners of the triangle and bring them together around the filling, pressing tightly, to form dumpling shape.

Step 4

Repeat with remaining wrappers and filling until al the filling is used up.

Step 5

Lay two bamboo steamer baskets with baking paper and bring a saucepan one-third filled with water to the boil (I would use my electric tiered steamer instead of bamboo steamers).

Step 6

Place the dumplings in the baskets, then set them over the saucepan and cover with a lid and cook for 10 to 15 minutes or until the dumplings off a little resistance when pressed.

Step 7

Served the cooked dumplings with the and

Tips & Variations

No special items needed.