Steamed prawn and spinach dumplings

Chinese cuisine at its finest.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 30
  • Print


Steamed prawn and spinach dumplings
  • 1 cup plain flour
  • 1/3 cup hot water, plus 1-2 tablespoons extra
  • 500 gram prawns, peeled, deveined, chopped
  • 3 clove garlic, crushed
  • bunch spinach, blanched, strained, finely chopped
  • 2 tablespoon oyster sauce
  • 1 teaspoon sesame oil
Dipping sauce
  • 2 teaspoon brown sugar
  • 2 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 1 long red chilli, thinly sliced
  • 2 teaspoon coriander root, finely chopped
  • 1 lime, finely grated zest


Steamed prawn and spinach dumplings
  • 1
    Sift flour into a large bowl and make a well in the centre. Add hot water, mixing and adding enough extra water to form a soft dough. Knead dough for 2-3 minutes until smooth and slightly elastic. Wrap in cling film and rest for 15 minutes.
  • 2
    Roll dough into a 3cm-thick log and cut into 1cm-thick slices. Using a rolling pin,roll each slice into 2mm-thick rounds.
  • 3
    In a small bowl, combine remaining ingredients. Place a heaped teaspoon of mixture in the centre of each dough round. Fold sides around mixture, pleating to form a pouch open at top.
  • 4
    Line a large steamer basket with baking paper. Make a few holes in baking paper to allow steam to exit, then arrange dumplings in a single layer, 1cm apart.
  • 5
    Place basket over a large wok or saucepan of simmering water. Steam for 12-15 minutes until pastry is tender and filling cooked through.
Dipping sauce
  • 6
    In a small bowl, combine all ingredients. Serve with dumplings.