Steamed sweet chilli prawn dumplings

Delicious and comforting steamed sweet chilli prawn dumplings from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 6
  • Print


Steamed sweet chilli prawn dumplings
  • 500 gram uncooked medium prawns
  • 2 tablespoon sweet chilli sauce
  • 2 green onions, sliced thinly
  • 1 clove garlic, crushed
  • 5 centimetre piece fresh ginger (10g), grated
  • 2 tablespoon coarsely chopped fresh coriander
  • 1/2 x 10cm stick (10g) finely chopped fresh lemon grass
  • 24 gow gee wrappers


Steamed sweet chilli prawn dumplings
  • 1
    Shell and devein prawns; chop finely.
  • 2
    Combine prawn, sauce, onion, garlic, ginger, coriander and lemon grass in medium bowl.
  • 3
    Place 1 heaped teaspoon of the prawn filling in centre of each gow gee wrapper; brush edges with water. Fold wrapper in half to enclose filling; pinch edges together to seal.
  • 4
    Place dumplings, in batches, in single layer in bamboo steamer. Cook, covered, over wok of simmering water about 5 minutes or until dumplings are cooked through


Wonton wrappers can be used as an alternative to gow gee wrappers.

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