Pork, Prawn & Chive Dumplings

There is something incredibly meditative about spending an afternoon folding dumplings. It reminds me of the Lunar New Year celebrations I attended while living in East Asia, where families would gather around a large table and chat for hours while their hands moved rhythmically. We would compete to see who could pleat the most beautiful shapes, though mine never looked quite as professional as the ones from the local street vendors!

These pork, prawn, and Chinese chive dumplings are a true classic for a reason. The chives bring a unique, peppery bite that cuts through the richness of the pork, while the prawns add a lovely sweetness and a bit of “snap” to every mouthful. I have found that making your own wrappers from scratch makes a world of difference. There is a soft, chewy texture to fresh dough that you just cannot get from the store-bought variety.

The dipping sauce is just as important as the filling itself. The combination of Chinkiang vinegar and ginger creates a sharp, zesty contrast that wakes up all the savory flavors. I always make a double batch because they disappear so quickly once they hit the table.

Whether you are boiling them for a quick lunch or serving them as part of a big family feast, these dumplings are pure comfort. There is nothing quite like the satisfaction of biting into a steaming hot dumpling that you have crafted entirely by hand.

Pork, Prawn and Chive Dumplings

These pork, prawn, and chive dumplings are juicy, fragrant, and full of classic Chinese flavours. The combination of minced pork and sweet prawns creates a rich, tender filling, while Chinese chives add freshness and aroma. Simple yet deeply satisfying, these dumplings are perfect as a starter, shared dish, or light main served with a sharp, savoury dipping sauce.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 37 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Video Notes

Ingredients

  

• 20-30 pieces gyoza wrappers or dumpling wrappers

Dumpling Wrapper Filling:

• 200 gram Minced Pork
• 85 gram Raw Prawns finely chopped
• 70 gram Chinese chives chopped
• 1 piece Spring Onion
• 1.5 tsp Light Soy Sauce
• 1/2 tsp Sugar
• 1/2 tsp Salt
• 1/3 tsp White Pepper
• 1 tsp Sesame Oil
• 1/2 tsp Corn Flour
• 1 tsp Chicken Powder
• 1 tsp Oil

Dipping Sauce:

• 4 tbsp Light Soy Sauce
• 2 tbsp Chinkiang Chinese Vinegar
• 1/2 tsp Sesame Oil
• 1 tbsp Fresh Ginger
• 2 tbsp Spring Onion

Equipment

• 1 large bowl for mixing the filling
• 1 large pot for boiling dumplings
• 1 small bowl for dipping sauce
• 1 strainer to drain the dumplings

Method

 

1. In a large mixing bowl, combine pork, prawns, Chinese chives, spring onions, light soy sauce, sugar, salt, white pepper, sesame oil, corn flour, chicken powder and oil. Mix well and set aside.
2. Take a gyoza wrapper and add 1tsp filling to it.
3. Wet the edges of the wrapper with water. Fold and seal. Pleat the folded edge. Place them on a plate. Do the same to make 20-30 dumplings.
4. Cook them in a pot of boiling water until they start floating.
5. Add one cup cold water on top of the boiling dumplings. Bring it to boil again. Repeat this 3 times.
6. For the dipping sauce, take a small bowl and mix Light Soy Sauce, Chinkiang Chinese Vinegar, Sesame Oil, Fresh Ginger, and Spring Onion. Set it aside.
7. Drain the dumplings in a large bowl after 10 minutes of boiling.
8. Serve the dumplings hot with the dipping sauce.

Video

Notes

• Finely chopping the prawns rather than blending helps maintain texture and a pleasant bite.
• Mix the filling in one direction to help it bind and become juicy when cooked.
• Keep gyoza wrappers covered with a damp cloth to prevent them from drying out while assembling.
• The cold water method during boiling helps ensure the dumplings are cooked through without breaking.
• These dumplings freeze well uncooked. Freeze them in a single layer first, then store in a sealed container and cook directly from frozen.