Prawn and pork dumplings in broth

  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Prawn and pork dumplings in broth
  • 100 gram green prawns, peeled, deveined, finely chopped
  • 100 gram pork mince
  • 4 green onions (shallots), finely sliced
  • 2 teaspoon soy sauce
  • 1/2 teaspoon grated ginger
  • 24 square wonton wrappers
Chicken broth
  • 1 litre (4 cups) chicken stock
  • 1 tablespoon soy sauce
  • 3 piece ginger, peeled, cut into thin julienne
  • 150 gram fresh shiitake mushrooms, thinly sliced


Prawn and pork dumplings in broth
  • 1
    Combine prawns, pork mince, chopped onion, soy sauce and ginger in a bowl.
  • 2
    Place a teaspoon of mixture into centre of each wrapper.
  • 3
    Wet edges with a little water. Fold diagonally to form a triangle, pressing moistened edges together and using thumbs to press down on pastry around filling to secure and centre it. Bring two points of long edge together, folding one point over other to overlap, and press to seal. As each dumpling is shaped, place on a tray lined with baking paper.
  • 4
    To make chicken broth, place stock, 2 cups water, soy sauce and ginger in a large saucepan; bring to boil. Reduce heat to low. Add mushroom and dumplings; simmer gently 3-4 minutes, until dumplings float.
  • 5
    Scatter with sliced onion to serve.