Asian broth with prawn dumplings

For a tasty, comforting meal, try these silky prawn and coriander dumplings in a fragrant ginger chicken broth.

  • 25 mins cooking
  • Serves 4
  • Print


Prawn dumplings
  • 8 uncooked medium king prawns (360g)
  • 1 clove garlic, crushed
  • 2 teaspoon coriander root and stem mixture
  • 2 teaspoon oyster sauce
  • 1 teaspoon fish sauce
  • 1/2 teaspoon brown sugar
  • 16 wonton wrappers
Asian broth with prawn dumplings
  • 1 litre (4 cups) chicken stock
  • 1 litre (4 cups) water
  • 1/3 cup (80ml) light soy sauce
  • 1/4 teaspoon sesame oil
  • 2 centimetre piece fresh ginger (10g), cut into matchsticks
  • 350 gram choy sum, trimmed, cut into 5cm lengths
  • 2 green onions, sliced thinly
  • 1 fresh long red chilli, sliced thinly


Asian broth with prawn dumplings
  • 1
    To make prawn dumplings, shell and devein prawns; chop meat finely. Combine prawns, garlic, coriander mixture, sauces and sugar in small bowl. Place one teaspoon of mixture into centre of each wrapper; brush around edges with a little water. Gather corners above filling; twist to enclose filling and form dumplings.
  • 2
    Combine stock, the water, sauce, oil and ginger in large saucepan; bring to the boil. Reduce heat; simmer broth, uncovered, 10 minutes. Add choy sum and half the onion.
  • 3
    Place dumplings in large baking paper-lined bamboo steamer; cook, covered, over saucepan of simmering broth about 8 minutes or until cooked through.
  • 4
    Divide dumplings among serving bowls; top with hot broth, remaining green onion and chilli.

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