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Handmade dumplings hit different don’t they? I must admit it isn’t often I carve out time to make them but when I do I make sure that I make a decent batch to have them in the freezer.

They are so versatile whether you use them in a soup, pan fry them, or simply steam them. The dipping sauce is a MUST with these. They are honestly worth making from scratch and I can’t wait for you to give them a go. Report back with a review at the bottom of this recipe page when you give them a go, I always love hearing how you went.

Prawn & Pork Dumplings with a Dipping Sauce

Cooking Time: 45 minutes | Makes: Approx. 50-60 dumplings



  • 500 grams regular pork mince
  • 300 grams raw prawns, finely chopped
  • ½ cup finely chopped fresh coriander
  • 1-2 tablespoons freshly grated ginger
  • 2-3 cloves of garlic, crushed
  • ½ cup finely chopped garlic chives
  • 200 grams water chestnuts, drained and
  • finely chopped
  • ⅓ cup finely chopped spring onions
  • 2-3 tablespoons oyster sauce
  • 1-2 teaspoons sesame oil
  • ½ teaspoon ground white pepper
  • 3x packets of gow gee wrappe

Dipping Sauce:

  • ⅓ cup finely chopped spring onions
  • 1-2 cloves of garlic, crushed
  • 2 tablespoons chinkiang vinegar
  • 2 teaspoons sesame seeds
  • 1-2 teaspoons chilli flakes
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • pinch of caster/brown sugar
  • ⅓ cup rice bran oil, heated over stove top



  1. Combine all ingredients in a bowl and stuff dumplings

Dipping Sauce:

    1. In a small bowl combine all ingredients aside from oil, and mix well.
    2. In a small milk saucepan heat oil on medium-low heat for approximately 5 minutes, and pour onto of dipping sauce


    • Try not to use lean pork mince as it will make the dumplings dry once cooked
    • If you do not wish to use prawns, simply replace with more pork mince
    • Chicken mince can be used to substitute pork mince
    • Freeze on a lined baking tray. Once frozen transfer to a container or zip locks bag. Can be frozen for up to 3 months. To cook, simply steam straight from the freezer for approximately 10-15minutes or until cooked through.
    • Perfectly eaten steamed, added into a noodle soup or pan-fried.

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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.


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