Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 37 minutes
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.
QR Code linking back to recipe