Prawn dumplings

Plump prawn dumplings are delicious served with either soy, sesame or chilli dipping sauce.

  • 50 mins cooking
  • Makes 24 Item
  • Print


Prawn dumplings
  • 1 kilogram uncooked prawns
  • 1/4 cup (50g) bamboo shoots, chopped finely
  • 1 tablespoon finely chopped fresh chives
  • 2 teaspoon sesame oil
  • 2 teaspoon cornflour
  • 24 gow gee wrappers


Prawn dumplings
  • 1
    Shell and devein prawns; chop finely. Combine prawns in large bowl with bamboo shoots, chives, oil and cornflour. Blend or process half of the prawn mixture until just smooth. Return to large bowl with remaining prawn mixture; stir to combine.
  • 2
    Place one wrapper on your hand; place one heaped teaspoon of the prawn mixture into centre of wrapper. Gently cup your hand and gather sides of wrapper to form pleats, leaving top open. Press base of wrapper on bench to flatten. Repeat with remaining wrappers and prawn mixture.
  • 3
    Place dumplings, without touching, in lightly oiled steamer; steam, in batches, over large saucepan of boiling water 10 minutes.
  • 4
    Serve hot with light soy sauce.


Uncooked dumplings can be prepared up to 4 hours ahead. Cover; refrigerate until required.

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