Homemade pork and prawn dumplings

Juicy, aromatic, and bursting with flavour, these pork and prawn dumplings are silky and succulent. They balance the tender pork, sweet prawn, ginger, and a hint of sesame – ideal for sharing or as a show-stopping starter

By Julie Lin
From Saturday Kitchen

These pork and prawn dumplings offer a good balance of lean protein, fresh aromatics, and moderate fat. The hand-rolled dough is light, and the filling is packed with flavour and nutrients from prawns, pork, and ginger.

Equipment

Chef Aid Contain 3 Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, Off-white, 1.5 Litre, 2 Litre, 2.5 Litre

£6.00 (£2.00 / count)   £10.49 (£3.50 / count)

See details

Ingredients

For the infused water

• freshly boiled water 100ml/3½fl oz
• fresh root ginger 3 slices
• Sichuan peppercorns 1 tsp
• cinnamon sticks 4
• star anise 10

For the dumpling dough

• dumpling flour (high-gluten wheat flour) 250g/9oz, plus extra for dusting
• salt 2g

For the filling

• pork mince 400g/14oz (40% fat, or highest fat content available)
• lard 1–2 tbsp, chilled or frozen (only if using pork mince with 10–20% fat)
• raw prawns 200g/7oz, heads and shells removed, de-veined, roughly chopped
• fresh root ginger 50g/1¾oz, peeled and grated
• white onions 2 small, finely diced
• spring onions 2, finely diced
• egg 1, beaten
• sesame oil 3 tbsp
• dark soy sauce 2 tbsp
• light soy sauce 1 tbsp
• white sugar 1 tbsp
• salt 2 tsp
• freshly ground black pepper ½ tsp

To serve

• black rice vinegar (chinkiang vinegar) 1½ tbsp
• crispy chilli oil 1 tbsp
• fresh coriander leaves handful, chopped

Method

Infuse the Aromatic Water

1. Pour the freshly boiled water into a heatproof bowl. Add ginger slices, Sichuan peppercorns, cinnamon sticks, and star anise. Leave to infuse and cool for at least 30 minutes.

Make the Dumpling Dough

2. Combine dumpling flour and salt in a mixing bowl. Gradually pour in 100ml cold water, mixing to form a dough. Add an extra 25ml water as needed and knead until smooth, about 20 minutes by hand. Cover with cling film and rest for 30 minutes at room temperature.
3. Knead the rested dough again until smooth. Dust your work surface with flour. Divide the dough into three pieces, roll each into a cylinder, and cut into 10g pieces. Use a mini rolling pin or circular cutter to roll each piece into a thin circle. Keep wrappers covered with cling film to prevent drying.

Prepare the Filling

5. If your pork mince is less than 40% fat, add chilled lard (1 tbsp for 20% fat, 2 tbsp for 10% fat). Dice the lard and mix evenly through the pork in a mixing bowl.
6. Add prawns, ginger, white onions, spring onions, egg, sesame oil, both soy sauces, sugar, salt, and pepper. Strain in 100ml of the infused water. Mix thoroughly by hand until well combined. Cover and chill for at least 20 minutes.

Assemble the Dumplings

7. Place a dumpling wrapper in your palm. Add a heaped teaspoon of filling to the centre. Dab the edge with water, fold, and pleat to seal. Place finished dumplings on a floured surface and cover with a tea towel to prevent drying.

Cook the Dumplings

8. Bring a saucepan of lightly salted water to the boil. Cook dumplings in batches. Add 50ml cold water, let it return to the boil, and repeat this process three times until dumplings float and are cooked through. Remove with a slotted spoon.

Serve

9. Mix black rice vinegar and crispy chilli oil for dipping. Scatter dumplings with fresh coriander and serve hot with the dipping sauce.

Additional Notes

Keep the wrappers and assembled dumplings covered at all times to prevent drying. For extra flavour, pan-fry the dumplings after boiling for a crisp bottom.

Suggested Wine Pairing

Majestic: The Society’s Riesling

A dry Riesling offers vibrant citrus and floral notes that complement the ginger and prawn, while its acidity cuts through the richness of the pork.

Tesco: Finest Albariño

This Spanish white is crisp and aromatic, with stone fruit and saline notes that enhance the seafood and balance the savoury filling.

Sainsbury’s: Taste the Difference Grüner Veltliner

With white pepper and green apple notes, this Austrian wine pairs beautifully with the aromatic filling and dipping sauce, refreshing your palate between bites.

What can you serve with this

1. Asian slaw – Crisp vegetables in a tangy dressing add freshness and crunch.
2. Steamed greens – Pak choi or tenderstem broccoli bring colour and balance.
3. Chilli oil – For those who love extra heat and depth of flavour.
4. Egg drop soup – A light, savoury broth complements the dumplings perfectly.

Nutri-score Health Check

This recipe receives a Nutri-score of C. The dumplings provide a mix of lean pork, prawns, and aromatics, offering protein and micronutrients. The use of lard and refined flour adds some saturated fat and carbohydrates, but the filling is balanced with ginger, onions, and spring onions.

Positive Factors

• Prawns and pork offer high-quality protein and essential minerals.
• Ginger and onions add antioxidants and flavour.
• Sesame oil and soy sauce provide healthy fats and umami depth.

Negative Factors

• Lard and refined flour increase saturated fat and carbohydrate content.
• Soy sauce and salt contribute to sodium intake.

This Nutri-score has been automatically calculated from the ingredients in the recipe and is only a guide. Enjoy these homemade pork and prawn dumplings as a delicious treat within a balanced diet.