Categories: Chinese

Pork and Prawn Dumplings

Jump to Recipe·Print Recipe

This Pork and Prawn Dumplings is one of my favourite Chinese dishes and most probably the first on the list specially the Shumai’s we can’t leave a Chinese restaurant without ordering those, there are hundreds of varieties of this lovely dish for me is the Chinese counterpart for the Japanese sushi.

Dumplings is one of those simple yet delicious Chinese creations, made out of meat, seafood or sweets covered in thin dough made out of flour cooked by boiling, steaming or frying. There are different types of dumplings and here are some of the popular ones.

  • Jiaozi – The most popular dumpling in China, it contains chopped vegetables and minced meat, usually consumed during Chinese New Year’s Eve, the 5th day of Chinese New Year, special family reunions and family farewell parties.
  • Wontons – nearly similar to Jiaozi in terms of fillings but wrapped differently and usually boiled together with soup.
  • Zongzi – These are triangle or cone shaped sweets like red bean, dates or even meats where the skin is made out of glutinous rice usually consumed during Dragon Boat Festivals.
  • Shumai – Yes this are considered as dumplings as well, covered differently as the top part is usually exposes the fillings.
  • Tangyuan – Another sweet type dumpling which are smaller in size and also made out of glutinous rice flour can be filled with peanuts, red beans, sweet sesame, lotus seeds, and much more. This is usually consumed during the Lantern Festivals.

This is one of my favourite Chinese dishes and most probably the first on the list specially the Shumai’s we can’t leave a Chinese restaurant without ordering those, there are hundreds of varieties of this lovely dish for me is the Chinese counterpart for the Japanese sushi. They’re small, they pack a lot of flavours and they are a work of art especially if you see the other intricate varieties. For this recipe we will be making the simple one which is the Jiaozi and we will be filling it with minced pork and prawns, it can be deep fried, steamed or boiled.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pork and Prawn Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 4 mins
  • Total Time: 34 mins
  • Category: Main Course
  • Cuisine: Chinese
Print Recipe

Description

This Pork and Prawn Dumplings is one of my favourite Chinese dishes and most probably the first on the list specially the Shumai’s we can’t leave a Chinese restaurant without ordering those, there are hundreds of varieties of this lovely dish for me is the Chinese counterpart for the Japanese sushi.

Ingredients

Units Scale

Instructions

  1. In a mixing bowl mix together all ingredients except for the wrappers.
  2. Place 1 tbsp of the meat mixture into the middle of each wrapper then dampen the edges of the wrapper with water. Now the dough over the filling making a half moon shape then seal the edges by folding and pinching it.
  3. If you are boiling: Place water into a large pot and bring it to a boil, once boiling place dumpling slowly one by one while giving it a gentle stir to avoid them sticking together. Cook each dumpling for around 3-4 minutes.
  4. If you are deep frying: Heat up oil in deep fryer and deep fry each dumpling for 3-4 minutes
  5. If you are steaming: Place dumplings in steamer and steam for 25 minutes.
  6. If you are pan frying: Arrange dumplings in a wide non stick pan, add 1/2 cup of water then bring it to a boil, covered.  Let the water evaporate and once it has fully evaporated add a bit of oil, let the bottom part brown and become crispy, once browned and crispy, turn heat off.
  7. Serve.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

View Comments

  • Yummy - like you, we can't visit a Chinese restaurant without having dumplings. In fact the kids often ask to have dumplings like this for dinner, all on their own. Great roundup of the different types!

  • I've just pinned this one, my daughter loves dumplings (as do I).. I hope I get the chance to make this. In most restaurants, do they usually only use minced pork?

  • Thanks so much for sharing this recipe. I will make these on Friday and let you know how they turn out. My husband loves pork and ginger dumplings and we often order it when we go to a Chinese restaurant. Do you recommend steaming or frying them. These look so yum! Pinning this.

  • I'm with you Raymund - dumplings are my favorite Chinese bites as well. I go to a dim sum regularly that serves lots of different dumplings. These look just like them! Love the pork and prawns!

Leave a Comment

Recent Posts

Morel Fettuccine in Parmesan Truffle Sauce

Some ingredients never need to shout. Wild mushrooms, real truffle and aged Parmesan create the…

Pork Dumpling Lasagna

Layered steamed dumpling bake with pork, prawn, wonton wrappers, ginger, soy sauce and sesame oil…

The Chill Lab (Albany, Auckland, New Zealand)

A personal review of The Chill Lab in Albany Auckland featuring Dubai Chocolate Gelato, Asian-inspired…

Southern Smothered Oxtails

Slow braised oxtails in rich gravy with onions, garlic, tomato sofrito, apple cider and beef…

Gyrolicious (Birkenhead, Auckland, New Zealand)

A long queue, a louder crowd, and a food truck that turns waiting into part…

Kani and Corn Egg Drop Soup

Silky egg drop soup with sweet corn, kani crab sticks, chicken broth and scallions for…