Tuesday, March 8, 2022

Fresh Prawn Fried Dumplings

I used to make this when my kids were little. Shannen was a grader then and there would be no  left over every time. They're so good that once you started eating, the idea is to finish all no matter how many or how big the bowl is. So, I also don't set a limit, I will just make a lot by batches, ha ha ha! those were the days. I think that a lot of you would be interested to do this because its very easy from ingredients to preparation down to cooking. Don't worry about the sauce, you can actually buy a bottled one instead of making your own. Besides, I did not bother to make sauce every time because I find it time consuming and bottled sauce taste good too. But if you want to experiment with the sauce, please do so... its worth it.

4 packs of dumpling wrapper, round and vacuum packed ( app. 14 pcs per pack)
1/2 kg minced or ground pork meat
1/2 cup water chestnut ( singkamas) grated
1/4 cup young spring onion leaves , finely chopped
2 tbsp light soy sauce
2 tsp sesame oil
Pinch of salt, sugar and white ground pepper
2 tbsp cornstarch
46 pcs shrimp slices or you can use single small prawn.
2 cups vegetable oil for frying

In a bowl, mix together the following: minced/ground pork, water chestnut, spring onion, light soy sauce, sesame oil, pinch of sugar, salt and pepper and cornstarch.
Mix evenly and set aside in the fridge for about 20 minutes.
Place 1 tsp of meat mixture in the center of the dumpling skin, then add a small prawn/a cut of prawn in the center of meat mixture. Make sure the prawn is covered with meat mixture.
Wet finger tips with some water and wipe around the edge of dumpling skin.
Just fold the dumpling by half. Use finger tips to lightly pinch the edge of the skin to make it stick.
With a little help of water at the edge of the skin, dumpling will be sealed tightly.
Heat wok or pan with oil over high fire. Reduce heat to medium fire.
Place no more than 5 dumplings at a time in the wok or pan, and fry till golden brown.
Drain fried dumplings on kitchen towel/ table napkin.
Now, its ready. Serve with dumpling sauce.

Dumpling Sauce:
1 tsp sugar
1 tbsp hot water
2 tbsp soy sauce
1 tsp rice vinegar
1 tsp chili oil
1 tsp garlic grated
1 tsp sesame seeds
1/2 tsp sesame oil
Dissolve 1 teaspoon sugar in 1 tablespoon hot water. 
Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. 
Stir to combine. Serve with freshly cooked dumplings and enjoy!

Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones...I wonder how many types of dumplings in all. Hmmnnn... I don't want to count, for now let me enjoy and savor the taste of my home made dumplings.

Where's the party?


  1. Those dumplings look and sound so delicious. Thanks for the recipe.

  2. WOW! Those look amazing. Making me hungry. Hugs and blessings, Cindy

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  4. There was never any leftover as they would devour them all, leaving no trace behind. The crispy texture combined with the fragrant aroma of sesame oil creates a delightful experience, and while there may be numerous types of dumplings in Chinese cuisine, I prefer not to count and instead indulge in the pleasure of savoring my homemade creations. So, who's ready to join the party and enjoy these mouthwatering dumplings with me?


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