Delicious Pork and Prawn Fried Dumplings

As the Chinese New Year celebrations come to a close for 2021, I thought I’d share another of my favourite recipes. These homemade pork and prawn fried dumplings are easier to make than you think and are quick and delicious. You can make the dumpling skins from scratch with the recipe below or for a super speedy version, buy the dumpling skins from an Oriental food store.


For the dumpling skins

  • 2 cups plain flour
  • 1/2 cup hot water

For the filling – the filling of the dumpling can be whatever you prefer but this is my idea of dumpling heaven.

  • 125g pork mince
  • 125g chopped raw prawns
  • Finely chopped Chinese leaf or cabbage (as much or as little as you like)
  • 1 spring onion, finely chopped
  • 1 tbsp grated fresh root ginger
  • Finely chopped fresh chilli 
  • Salt and black pepper to taste


To make the dumpling skins

Mix together plain flour and hot water (temperature of the hot tap is about right), two cups of flour to half a cup of water.  

Knead it really well, you are aiming for a consistency where the dough is just tacky, if its too sticky add flour, if too dry add a bit more water.  Once well kneaded, leave to rest for at least half an hour but ideally an hour.

Once the dough is rested, roll into a sausage that is about 3cm in diameter and then cut into slices. Roll out the discs using a lightly floured rolling pin to prevent sticking, roll into a circular shape that is around 8-10cm in diameter. If you have a pasta maker, you can roll out the dough until it is about 2mm and then use a circular cutter. Either way, you are aiming for a well kneaded and very thin dumpling skin that is thick enough to hold the mixture but will not be too thick and taste doughy.

To make the filling

Mix the filling ingredients together in a bowl.

Take a spoonful of the mixture, place into the middle of the dumpling skin, lightly moisten one edge and draw them together, trying not to trap air inside.  

Once you have shaped your dumplings you are ready to cook. Lightly oil a deep-frying pan or wok, and brown off the bottom of the dumplings, about 30 seconds.

Add boiling water, about a cup, or on a full pan of dumplings fill until the water is just under half way up the dumplings. Cover with a lid and cook for about 3 minutes. Remove the lid and continue to cook until all the water has evaporated and the bottoms go a crispy brown. This will take around two more minutes.  Listen out for the change in sound.

Remove the dumplings from the pan and serve with your choice of soy and sweet chilli sauces.

Enjoy with…..

Chapel Down Brut NV

Nothing goes better with dumplings than a nice glass of fizz and these days I’m really enjoying exploring what English Sparkling wines have to offer but Champagne, Cremant, Prosecco would all work well. If you’re not a white wine or sparkling wine person than a light red, like a Pinot Noir would work excellently too.

3 thoughts on “Delicious Pork and Prawn Fried Dumplings

  1. These sound wonderful, Mimi…I enjoyed some of these just a few ago (not) made by me I will add and I even managed to use the chopsticks better than I had before my practice is paying off…BM so I can make some myself next time…Have a great weekend, Mimi 🙂

    1. Thanks, I’m really missing all the great dim sum restaurants and just muddling through with the fakeaways, but they’re very tasty if I do say so myself Have a great weekend too, hope the sun is shining with you which I’m pretty certain it is 😉

      1. I expect you are, Mimi… we are lucky we do have restrictions still with regards to social distancing but can at least go out and eat and yes the sun always shines 🙂

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