Life’s a Feast: Pork, prawn and coriander dumplings


Dumplings are my ultimate comfort food. When living in Singapore, I often had dumplings for breakfast on my way to work from little hawker stalls. The kids also loved feasting on them for their afternoon tea after school and kindy. The recipe below is a classic combination of Asian flavours. It really isn’t difficult to create a great dumpling while steering clear of the often inedible packet ones. Using nice and thin store-bought wrappers, combined with this delicious filling, you can create a gourmet feast in no time. Enjoy this bowlful of goodness!



500g pork mince
250g raw prawns
2-3 spring onions, thinly-sliced
2 good handfuls coriander, chopped
2 tablespoons soya sauce
1 tablespoon sesame oil
1 tablespoon shao xing cooking wine
1 teaspoon salt
1 thumb-sized ginger, grated
2 cloves garlic, crushed
1 227g can water chestnuts chopped (in New World international section)
2 packs premade dumpling wrappers (From Asian Food Mart - don’t get the wonton wrappers)

Chopped fresh coriander
Sliced spring onions

Dipping sauce 
8 tablespoons soya sauce
2 tablespoons sesame oil
2 tablespoons Chinese black vinegar (Chinkiang vinegar)
1-2 teaspoons chilli oil (optional)


1. Finely chop one-third of the prawns until nearly mince-like. Roughly chop the other prawns (4-5 pieces per prawn). Thoroughly combine with all the other filling mix ingredients using your hands.

2. Combine all dipping sauce ingredients and set aside.

3. To fold the dumplings, take one teaspoon of filling mix and place in middle of wrapper. Dampen wrapper’s edges.

4. Fold one side of the wrapper over to the other, getting all the air out of the dumpling when you push and seal it. If you leave in too much air it will burst when boiled. You can leave your half-moon-shaped dumpling like this or bring the two bottom corners together and press at the overlap.

5. Steam or boil the dumplings. To steam, pour about 10cm water into a pot that fits your steamer and bring to boil. Line your steamer with baking paper with slits through it, allowing steam through. Once the water is boiling, place dumplings in steamer with lid on and place over the pot for 4-5 mins.

6. If boiling, bring a large pot of water to boil and tip in your dumplings, giving a gentle stir to ensure they don’t stick. Boil for about 4 mins or until they float to the top.

7. To serve, divide evenly amongst your plates or bowls, spoon over a little of your dipping sauce and sprinkle with chopped coriander and spring onions. Serve immediately with rest of dipping sauce in a small bowl on the side.

NB: There are several different ways to roll the dumplings. If confused consult YouTube! Get the kids to help roll them and freeze any you don’t cook.