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Prawn dumplings with sesame salad

This quick dairy-free, healthy dish offers umami-rich dipping sauce and comes together in under 40 minutes for a fresh family favourite.

Prep: less than 30 mins
Cook: less than 10 mins
Serves: Serves 4
Dietary: Dairy-free, Healthy
Prawn dumplings with sesame saladBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score B icon

This prawn dumplings with sesame salad recipe achieves Nutri-Score B thanks to lean prawn protein, abundant fresh vegetables, and moderate healthy sesame oil fats. The dish stays low in saturated fats while delivering fibre from beansprouts, edamame, and Chinese lettuce. Per serving: approximately 350 kcal, 15g fat, 30g carbs, 5g sugars, 4g fibre, 25g protein.

Equipment

Ingredients

For the prawn dumplings

  • 300g raw prawn tails
  • 2 tbsp chopped water chestnuts
  • 1 tsp grated ginger
  • 1 tsp caster sugar
  • 1 tsp sesame oil
  • 2 tsp oyster sauce
  • 1 tsp cornflour
  • 24 small wonton wrappers
  • pinch salt and white pepper
  • 3 tbsp light soy sauce, to serve
  • 1 tbsp chilli oil, to serve
  • 1 tbsp Chinese black vinegar, to serve

For the sesame dressing

  • 50ml soy sauce
  • 2–3 tbsp sesame oil
  • 50ml cider vinegar
  • 1 garlic clove, crushed
  • 1 tsp ginger paste
  • 50ml light olive oil
  • 3 tbsp kewpie mayonnaise
  • 2 tsp caster sugar

For the sesame salad

  • ¼ Chinese lettuce, shredded
  • 1 small cucumber, sliced
  • 50g beansprouts
  • 100g edamame beans
  • 1 tbsp toasted white sesame seeds
  • 1 tbsp toasted black sesame seeds
  • 6 spring onions, sliced
  • 20g picked coriander leaves

Customise

  • Swap prawns for chopped chicken in the homemade prawn dumplings for a different protein twist that holds up well.
  • Use regular mayo instead of kewpie mayonnaise in the sesame dressing; it still delivers creaminess.
  • Replace water chestnuts with finely diced celery for similar crunch in your prawn and water chestnut dumplings.

Method

Dumpling Prep (under 30 mins – do ahead)

  1. Chop half the prawn tails by hand, keeping that lovely texture – it makes the homemade prawn dumplings so satisfying to bite into. Pop the rest into a food processor and give them a quick blitz for a smooth paste.
  2. Mix everything together with the chopped water chestnuts, grated ginger, caster sugar, sesame oil, oyster sauce, cornflour, salt, and white pepper. Fry or poach a tiny bit in a pan to taste – adjust if needed, it’s your chance to perfect the prawn and water chestnut dumplings flavour!
  3. Spoon filling into wonton wrappers, about a tablespoon each. Brush edges with water, seal, and crimp for that pro look – don’t worry if they’re not perfect, they taste amazing anyway. Make ahead and chill if you like.

Steaming & Salad Assembly (under 10 mins – overlaps with resting)

  1. Steam the prawn dumplings for 6–8 minutes until plump and cooked through – they go beautifully translucent. While they steam, whip up the rest; multitasking makes this speedy.
  2. Whisk the sesame dressing by combining soy sauce, sesame oil, cider vinegar, crushed garlic, ginger paste, olive oil, kewpie mayonnaise, and caster sugar. Taste and tweak – that sesame salad dressing should sing with umami.
  3. Toss the sesame salad with shredded Chinese lettuce, sliced cucumber, beansprouts, edamame beans, sesame seeds, spring onions, and coriander in the dressing. Pile high for a crunchy base.
  4. Mix the dipping sauce – stir soy sauce, chilli oil, and Chinese black vinegar. Spoon over the hot prawn dumplings atop the salad. Dig in while warm!

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