Chopped prawn and Chinese chives wrapped in a thin skin, pan fried or steamed. A good weekend project that freezes well.
Prawn and chive dumplings
- 300 g raw prawns, chopped
- 100 g Chinese chives, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornflour
- 30 dumpling wrappers
- Oil, for frying (optional)
- Mix the prawn, chives, soy sauce, sesame oil and cornflour in a bowl.
- Place a spoonful in the centre of each wrapper, wet the edge, and fold and pleat to seal.
- Steam for 6 to 8 minutes, or pan fry in a little oil until the base is golden, then add water and cover to steam through.
- Serve with a soy and vinegar dipping sauce.
About prawn and chive dumplings
Prawn and chive dumplings are a Cantonese and northern Chinese favourite. Chopped prawns and pork are mixed with Chinese garlic chives, which have a mild garlic taste, then wrapped in thin wheat wrappers and steamed, boiled or pan fried.
They are served at dim sum and are a common dumpling to make at home for Chinese New Year.
Ingredient notes and UK swaps
- Prawns: raw king prawns, roughly chopped so the filling has bite. Some cooks mince half for a bouncy texture.
- Chinese chives: flat garlic chives from Asian grocers. Spring onion with a little garlic is a swap.
- Wrappers: round dumpling (gyoza or jiaozi) wrappers, sold frozen.
- Seasoning: light soy, Shaoxing wine, sesame oil, white pepper and a little ginger.
Dipping sauce
Mix light soy sauce with a little Chinkiang black vinegar, a few drops of sesame oil and some chilli oil. Fine shreds of ginger in black vinegar is another classic choice.
Tips for folding and freezing
- Keep the wrappers under a damp cloth while you work, they dry out and crack fast.
- Freeze uncooked dumplings on a tray first, then bag them once solid, so they do not stick together.
- Cook from frozen, just add a couple of extra minutes to the steaming or frying time.
Keeping the prawn filling from turning rubbery
Chop the prawns by hand rather than blitzing them completely smooth, leaving some texture, and do not overcook, dumplings need only a few minutes steamed or boiled once the wrapper is translucent, overcooking is what makes prawn filling turn rubbery.
Boiling vs steaming
These dumplings work either boiled in water for a soft, slippery result, or steamed for a slightly firmer texture, both take only a few minutes once the wrapper turns translucent.
FAQ
Can you use regular chives instead of Chinese chives?
Yes, though Chinese chives are stronger and slightly garlicky, regular chives give a milder result.
Steamed or pan fried, which is better?
It is a matter of taste, steamed keeps them light, pan fried adds a crisp base, known as potstickers when cooked this way.
How long do the dumplings take to cook from frozen?
About 6 to 8 minutes boiled, or 8 to 10 minutes steamed. They are done when the filling is pink and firm.