Pork and Prawn Dumplings

Ingredients for Fillings

30 dumpling Chiao Tzu Pastry (can be purchased from any Asian supermarket)

300 grams of mince pork (not too lean with a bit of fat otherwise it can be a bit dry)

1 1/2 tablespoon of soy

1 1/2 tablespoon of oyster sauce

1/2 teaspoon of white pepper

1 teaspoon of finely chopped ginger

2 teaspoon of chopped coriander

1 tablespoon of chopped spring onion

1 teaspoon of sesame oil

In a medium bowl, combined all the ingredients together and set aside for later.


Have a small bowl of warm water ready.

Separate out one pastry sheet at a time then with a brush or use your finger wet half the pastry.

Place a full teaspoon of filling in the centre of the pastry and fold into a half moon shape pouch.

Pinch the edges firmly so that the dumplings is tightly sealed.

You can shaped the dumplings anyway you like as long it is tightly sealed.

Bring a large pot of water or chicken stock for more flavour to boil.

Gently drop the dumplings in to the water (about 6 to 8 depending on your pot size).

Cook for 5 mins until the dumplings float to the surface.

Remove the dumplings and drain onto a clean tea towel and plate up.


In a small bowl combined and mix well the following ingredients.

2 tablespoon of soy sauce

2 tablespoon of sweet Thai chilli sauce

1 teaspoon of sesame oil

1 tablespoon of light olive oil

Pinch of Pepper

1 teaspoon of finely chopped ginger

1 teaspoon of finely chopped spring onions

1 tablespoon of warm water

The dressing can be made a couple of days early.

Store in the fridge.


1 tablespoon of finely sliced ginger

2 tablespoon Coriander leaves

2 teaspoon of red Chilli chopped

2 tablespoon of finely sliced spring onion (the green part)

Garnish the dumplings with ginger, spring onions, coriander and the dressing.

Or Chili and garlic infuse oil (optional)

You can also shallow fry or steam the dumplings in this recipe.

Or add dumplings to stock to make a soup.

Makes 30 dumplings