Name: Pork and Prawn Pot Sticker Dumplings
Prep time: 40 min
Cook time: 16 min
Total time: 56 min
Yield: 30
Ingredients: 1⁄3 cup vegetable oil; 2⁄3 cup water; Soy and sriracha sauce, to serve; FILLING; 150g pork mince; 150g raw peeled prawns, finely chopped; 1⁄2 cup finely chopped water chestnut slices; 1⁄3 cup finely chopped fresh coriander; 3 green spring onions, finely chopped; 1 tsp finely grated fresh ginger; 2 tsp soy sauce; 1 tsp sesame oil; TIP: Gow gee wrappers are available from major supermarkets or Asian grocers. When adding water to the hot pan, take care to avoid splattering and steam. Don’t open the lid of the frying pan when cooking dumplings. Sriracha sauce is a hot chilli sauce.

Ingredients

1⁄3 cup vegetable oil

2⁄3 cup water

Soy and sriracha sauce, to serve

FILLING

150g pork mince

150g raw peeled prawns, finely chopped

1⁄2 cup finely chopped water chestnut slices

1⁄3 cup finely chopped fresh coriander

3 green spring onions, finely chopped

1 tsp finely grated fresh ginger

2 tsp soy sauce

1 tsp sesame oil

TIP: Gow gee wrappers are available from major supermarkets or Asian grocers. When adding water to the hot pan, take care to avoid splattering and steam. Don’t open the lid of the frying pan when cooking dumplings. Sriracha sauce is a hot chilli sauce.

Method

Step 1

To make the filling, combine all ingredients in a bowl. Mix well.

Step 2

Place 2 tsp of filling in the centre of each wrapper. Brush the edge with a little water. Bring two sides up to meet in the middle. Pinch together to seal and enclose the filling. Place seam-side up, on a tray lined with baking paper.

Step 3

Heat half the oil in a large, deep frying pan over medium heat. Arrange half the dumplings, evenly spaced and seam-side up, in pan. Cook for about 3 minutes, or until bases are lightly golden.

Step 4

Carefully add half the water to the pan. Immediately cover with lid. Reduce heat to low. Cook for about 5 minutes, until the liquid has evaporated and the dumplings are cooked. Remove from pan. Cover to keep warm. Wipe the pan clean. Repeat with remaining oil, dumplings and water.

Step 5

Serve with soy and sriracha sauce.

Kim Meredith

Kate Nichols

Journalist Elizabeth Gracie Senior Digital Content Producer

Since 2022, Elizabeth has been writing for legacy Australian brands such as The Australian Women's Weekly, WHO, TV Week, Woman's Day, and Now to Love. She is currently the Senior Digital Content Producer for New Idea where she manages the brand's social media, print-to-digital relations, and all online content. After completing a Bachelor of Media majoring in Journalism and Non-Fiction writing, Elizabeth began working in radio both as an executive producer and presenter of both breakfast and drive radio programs. From there she worked for a publishing house and then departed for the country to sow her oats as a regional journalist in the Riverina region of NSW. After a short stint in a communications role at a distillery, she landed her dream role as an Entertainment and Lifestyle Journalist with Are Media. Elizabeth loves writing about celebrities, royals, beauty and fashion, food, streaming, reality TV, sports, and more.

Ingredients

Method

Related stories

Want the latest food content?