Pork & Prawn Dumplings

makes 10


  • 125g minced pork
  • 125g raw tiger prawns, peeled, deveined & roughly chopped
  • 1 large spring onion, finely chopped
  • 1 tbsp grated fresh root ginger
  • 1 tbsp rice wine or dry sherry
  • 1 tsp toasted sesame oil
  • 2 tsp cornflour
  • 3 tbsp light soy sauce
  • Sea salt & freshly ground black pepper
  • 10 wonton wrappers
  • 10 goji berries (optional)
  • Groundnut oil, for greasing
  • 1 tbsp chilli sauce


  1. Thoroughly mix together the pork, prawns, spring onion, ginger, rice wine or sherry, sesame oil, cornflour and 1 tbsp of soy sauce. Season with salt and pepper.
  2. Divide the filling equally amongst the wonton wrappers. Gather the sides of each up and mould into a ball shape, leaving the filling exposed in the centre. If using, top each with a goji berry.
  3. Oil the bottom of a bamboo steamer and line with greaseproof paper before placing the dumplings in and steaming over a pan of boiling water for 6-8 minutes or until cooked through. Ensure the water does not touch the base of the steamer.
  4. Combine the chilli sauce with the remaining soy sauce and serve as a dip with the dumplings.