Pork and Prawn Dumplings

Pork and Prawn Dumplings


60 people made this

This is a great Cantonese style dumpling that combines a filling of seasoned pork mince and a whole prawn; it can be fried or boiled to serve.

Vivian Lee

Serves: 10 

  • 125g pork mince
  • 1 cup (90g) chopped watercress
  • 110g water chestnuts, drained and chopped
  • 2 spring onions, chopped
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoons sesame oil
  • 1 clove garlic, crushed
  • 1 teaspoon soy sauce
  • pinch ground white pepper
  • pinch salt
  • 40 wonton wrappers
  • 500g raw prawns, peeled and deveined
  • oil for shallow frying

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. In a large bowl, combine the pork, watercress, water chestnuts, spring onion, oyster sauce, sesame oil, garlic, soy sauce, white pepper and salt and mix together well.
  2. Place 1/2 teaspoonful of filling onto each wrapper. Place 1 prawn on the filling, slightly wet the edge of the wrapper, fold over and pinch with your fingers to form a tight seal all the way around. Ensure no air is trapped inside the sealed wrapper.
  3. To cook: Pan fry the dumplings in a large frying pan over medium heat with a little oil for 15 minutes, turning over halfway through. Or, place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken stock.

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Reviews (5)


Used different ingredients. This recipe was really good. I cut down on the sesame oil from prior experience with it. (it is very strong flavoured) Will definitley make it again...very easy. Used minced chicken....cause that's what i had on hand, came out great! Thanks for the recipe! - 08 Oct 2008

Sarah Stephan

Perfecto. These have to be some of the best dumpling/wontons I have ever had. I made a triple batch to freeze the extras so I can always have some on hand to make at a moment's notice. I prefer to bake mine at 200 for 15 mintues, turning over halfway through cooking. Thanks so much for coming up with this recipe! - 08 Oct 2008


These Dumplings are irrestible and are just like ones I had in Cantonese Style Chinese Restaurant and are Excellent, These would even be better served with a spicey soy sauce for dipping. These were gorgeous Vivian!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! - 08 Oct 2008

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