Steamed prawn and spinach dumplings

Wow your guests with these moreish prawn dumplings and zesty dipping sauce.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 30 Item
  • Print


Dipping sauce
  • 2 teaspoon brown sugar
  • 2 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 1 long red chilli, thinly sliced
  • 2 teaspoon finely chopped coriander root
  • finely grated zest of 1 lime
Steamed prawn and spinach dumplings
  • 1 cup plain flour
  • 1/3 cup hot water
  • 1 tablespoon hot water, extra
  • 500 gram peeled, deveined, chopped green prawns
  • 3 clove garlic, crushed
  • 1 bunch english spinach, blanched, strained, finely chopped
  • 2 tablespoon oyster sauce
  • 1 teaspoon sesame oil


Steamed prawn and spinach dumplings
  • 1
    To make dipping sauce, combine all ingredients in a small bowl.
  • 2
    Sift flour into a large bowl. Make a well in the centre. Add hot water, mixing and adding enough extra water to form a soft dough. Knead dough 2-3 minutes until smooth and slightly elastic. Wrap in plastic wrap. Rest 15 minutes.
  • 3
    Roll pastry into 3cm-thick log. Cut into lcm-thick slices. Using a rolling pin, roll each slice into 2mm-thick rounds.
  • 4
    In a small bowl, combine remaining ingredients. Place heaped teaspoon of mixture in the centre of each pastry round. Fold sides around mixture, pleating to form a pouch open at top.
  • 5
    Line a large steamer basket with baking paper. Make a few holes in baking paper to allow steam to enter. Arrange dumplings in a single layer, 1cm apart.
  • 6
    Place basket over a large wok or saucepan of simmering water. Steam 12-15 minutes until pastry is tender and filling cooked.
  • 7
    Serve dumplings with dipping sauce.

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