• Save to your scrapbook
  • Save to your scrapbook

    Prawn Dumplings with Chilli Dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Prawn Dumplings with Chilli Dip

    This recipe takes time to prepare, but can be assembled up to an hour in advance and taste wonderful. Serve as a starter.

    • Preparation time: 1 hr and 40 minutes including resting
    • Cooking time: 15 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6


    • Chilli Dip
    • 6 tbsp soft brown sugar
    • ½ cinnamon stick
    • ½ tsp fennel seeds
    • ½ star anise
    • ½ tsp Sichuan pepper
    • ½ tsp red chilli flakes (or to taste)
    • One slice of fresh ginger, unpeeled
    • 1 tsp roasted sesame oil
    • Dumpling wrappers
    • 115g plain flour
    • Pinch salt
    • 125ml cold water
    • 225g fresh water prawns, peeled
    • 3 spring onions, finely chopped
    • ½ tsp finely chopped ginger
    • ½ tbsp soy sauce
    • ½ tbsp sake
    • ½ tsp honey
    • 5 canned water chestnuts, drained, rinsed and roughly chopped
    • ½ egg white, lightly beaten


    1. Make an incision down the back of each prawn and pull out the digestive cord. Rinse the prawns under the cold tap and pat dry before chopping roughly. Place in a bowl with the spring onions, ginger, soy sauce, sake, honey, water chestnuts and egg white. Mix thoroughly, then cover and chill for a minimum of 20 minutes.
    2. Continue by making the dumpling wrappers. Sift the flour and salt in a bowl. Measure out 125ml cold water, and mix in enough of it to make a stiff but pliable dough, then knead until it is silky smooth and pliable. Cover with clingfilm and rest for 20 minutes. You can make the dipping saucewhile it is resting.
    3. Divide the dough into 30 walnut-sized balls. Flour your working surface and liberally flour a tray that will fit in the fridge. Take a ball, lightly flour and flatten it out in the palm of your hand before rolling it out into a thin, 7-8cm diameter disc. Lightly flour and lay on a plate. Continue until all are rolled.
    4. Then place a teaspoon of the prawn mixture in the centre of the first disc. Fold over and pinch together the edges so that they encase the filling and form a half moon-shaped dumpling. Place on a the floured tray and continue until you have finished the filling.
    5. Chill, lightly covered, until you are ready to eat. Bring a large saucepan of water to the boil over a high heat. Drop in a couple of handfuls of dumplings and gently stir, once, to prevent them sticking to the bottom of the pan. As the water returns to the boil, add a small cup of cold water to lower the temperature to a simmer. Repeat the process when the water returns to the boil again. This will prevent the dumplings breaking apart by boiling too vigorously. As the dumplings cook they will float to the surface. Check they are cooked by removing one and cutting it in half. Remove the cooked dumplings with a slotted spoon and keep warm. Continue cooking the remaining dumplings, and serve piping hot with the dip.
    6. To make the dip, put all the ingredients, except the sesame oil, into a small saucepan, along with 200ml water. Bring to the boil, stirring regularly, until the sugar has dissolved, then simmer for 20 minutes. Strain into a clean container and once cold, mix in the sesame oil. Serve with the dumplings.

    Your recipe note

    Edit your recipe note

    Serving tips

    Chilli Dip- Makes about 300ml


    Average user rating

    0 stars