Chicken and prawn pot-sticker dumplings
Chicken and prawn pot-sticker dumplings
Preparation time:
30 mins
Cooking time:
25 mins
48 Makes


  • 200g chicken mince
  • 8 green prawns, tailsremoved, finely chopped
  • 225g can water chestnuts, drained, chopped
  • 2cm piece ginger, finely chopped
  • 3 green shallots, thinly sliced
  • 1 Tbsp oyster sauce
  • ½ tsp sesame oil
  • 1 Tbsp light soy sauce
  • 6 shiitake mushrooms, thinly sliced
  • 500g packet white gow gee wrappers
  • 240ml canola or vegetable oil
  • 1.2L hot water

Dipping sauce

  • 3 Tbsp light soy sauce
  • 1 red chilli, thinly sliced
  • 2cm piece ginger, cut into fine batons
  • 1 tsp sugar
  • ½ tsp sesame oil
  1. Method
  2. Notes

  1. Put mince and prawn in a medium bowl and stir to combine. Add water chestnut, ginger, shallot, oyster sauce, sesame oil, soy sauce and mushroom. Stir well.
  2. Lay 4 of the gow gee wrappers on a clean, dry surface. Wet 1 side of each with a little water. Put 1 tsp of the filling in centre of each wrapper, then fold edges together and press into pleats to seal. Repeat to make 48 dumplings.
  3. Put dumplings on a tray and keep, covered, in the fridge until ready to cook (put any leftover wrappers in freezer for later use).
  4. Heat 60ml of the oil in a large non-stick frying pan over a medium-high heat. Add about 12 of the dumplings, pleat-side up, and cook for 2-4 minutes or until deep-golden on bottom. Pour in 300ml of the water and cover pan with a tight-fitting lid. Cook for 5-6 minutes or until water has evaporated. Repeat, in batches, to cook remaining dumplings.
  5. Meanwhile, to make dipping sauce, combine all ingredients in a small bowl.
  6. Serve dumplings immediately with dipping sauce on the side.

Freeze dumplings for up to two months (separate layers with baking paper to ensure they don’t stick together). Once frozen, you can stack or bag them.

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