Go Back

Prawn and Pork Dumplings


  • 20 raw prawns deveined
  • 3 large, best quality pork sausages
  • 1 tbsp sesame oil
  • 2 spring onions, sliced
  • 20 gyoza wrappers


  • Peel the prawns leaving the tails intact
  • Butterfly each prawn by cutting along its back but not all the way through. You want the prawn to stand up with the tail sticking out of the wrapper
  • Remove the sausage meat from the casings and mix with the sesame oil and spring onions
  • Spoon the pork meat on the wrappers and top with a prawn, tail pointing up
  • Moisten the edge of the wrapper with a bit of water, then fold the wrapper to form a half moon, pressing firmly to seal the edges
  • Place the dumplings in a lined steamer and steam over boiling water for about 8 minutes until the prawn tails are pink and the wrappers translucent
  • Repeat until all the dumpling are cooked and serve with a dipping sauce or the Sizzling Szechaun Chili Oil