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Pork & Prawn Dumplings

Pork & Prawn Dumplings

Makes approx 24 dumplings

For the Broth Ingredients

  • Oyster sauce
  • Soy sauce
  • Bean sprouts
  • Celery leaf
  • Coriander leaves
  • Dried shitake mushrooms
  • Ginger
  • Spring onion, sliced

For the Dumplings

  • 200g pork mince
  • 60g prawn meat
  • 1 tbsp soy sauce
  • 1 tbsp Chinese wine
  • 1 tbsp finely chopped ginger
  • 1 clove garlic finely chopped
  • 2 spring onions, finely chopped
  • 2 tbsp coriander, finely chopped
  • 2 tbsp water chestnut, chopped
  • 1 tbsp sesame oil
  • 1 egg white
  • Pinch of sugar
  • Pinch of white pepper
  • 1 pkt wonton or gowgee wrappers
  • 4 dry shitake mushrooms, rehydrated and chopped

Dipping Sauce

  • 1 garlic clove chopped
  • 1 tsp ginger chopped
  • 3 birds eye chillies, sliced
  • 160g light soy sauce
  • 60ml rice vinegar
  • Chilli Oil
  • 1 cup peanut oil
  • 2 tablespoons dried chilli flakes


For the Mushroom Broth

Add a handful of washed dried shitake mushrooms to a litre of water. Add a few rough slices of ginger, 20ml light soy sauce & 2-3 tablespoons good quality oyster sauce. Bring to boil, then allow to simmer for at least 20 minutes until the mushrooms are tender. Season to taste with more soy or oyster sauce, remove the mushrooms & cut away the stalk & discard. Slice & reserve some mushrooms for the dumpling filling & add the remainder into serving bowls, then ladle the broth into the bowls, add a small handful of bean sprouts, a few steamed dumplings, chopped coriander, spring onion & asian celery leaf & serve with a drizzle of sesame oil, dipping sauce & chilli oil on the side. 

For the Dumpling Filling

In a bowl combine all of the ingredients. Place a small spoon of filling into the centre of the wrapper. Brush the edge with a little water or cornflour mixed with water & wrap into desired shape. Place into a steamer basket lined with banana leaf, grease lightly so that they do not stick, allowing space so that steam can flow through. Heat water in the base of a wok until boiling. Add the steamer & steam for about 5 minutes until cooked through. Enjoy as they are, with dipping sauce & chilli oil or in the light mushroom broth.

Dipping Sauce

Combine all ingredients in a small dipping bowl. 

Chilli Oil

Place the oil in a pan and add chilli. Bring to a gentle simmer and turn off the heat. Cool and store in an airtight container. 

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