Name: Pan-Fried Prawn and Pork Dumplings
Prep time: 30 min
Cook time: 10 min
Ingredients: 300 g minced pork (20–30% fat); 20-24 raw prawns ((peeled and deveined)); 20-24 round dumpling wrappers; 1 tsp salt; 1 tsp white pepper powder; 1 tsp ginger powder ((or 1 tbsp grated fresh ginger)); 1/2 tsp five-spice powder; 1 tbsp light soy sauce; 1/2 tsp dark soy sauce; 1 tsp oyster sauce; 1 egg; 2 stalks spring onion ((chopped)); 1 small bowl water ((for sealing)); 1 tbsp neutral oil; 1/2 cup water ((for steaming)); spring onion (chopped); 1 tsp black sesame seeds; 2 tbsp light soy sauce; 1 tbsp vinegar (black or rice); 1 tsp sesame oil; 1 tsp chilli oil; 1/2 tsp sugar

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Growing up, weekends sometimes meant sitting around the kitchen table wrapping dumplings together. Someone mixed the filling, someone folded the wrappers, and someone else was “in charge of taste testing.”

There’s something magical about watching the dumplings sizzle in the pan — the soft wrappers slowly turn golden and crisp on the bottom, and the smell of pork, prawn, and scallions fills the whole kitchen. The sound alone — that rhythmic tssssss of frying dumplings — is the sound of comfort.

These pan-fried prawn and pork dumplings combine two worlds of texture and flavour: the crispness of the fried bottom, and the juicy, bouncy filling inside. The pork adds richness, while the prawn gives a subtle sweetness and freshness. Together, they create a perfect balance that keeps you coming back for more.

They look fancy, but don’t worry — the steps are easy once you get started. This recipe will walk you through each stage slowly and clearly, so even if it’s your first time making dumplings, you’ll end up with restaurant-level results.

Ingredients

Main Ingredients (about 20-24 dumplings)

300g minced pork (preferably with 20–30% fat for juiciness)
raw prawns
round dumpling wrappers

Seasonings

1 tsp salt
1 tsp white pepper powder
1 tsp ginger powder (or 1 tbsp grated fresh ginger)
1/2 tsp five-spice powder
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
1 egg
2 stalks spring onion, chopped

For Assembling

small bowl of water (for sealing the edges)

For Cooking

1 tbsp neutral oil
water (for steaming during pan-frying)

Optional Garnish

chopped spring onion
black sesame seeds

Optional Dipping Sauce

2 tbsp light soy sauce
1 tbsp vinegar
1 tsp sesame oil
1 tsp chilli oil (optional)
1/2 tsp sugar

Instructions

1. Season the Pork Filling

Place 300g of minced pork into a large mixing bowl, and then add the following seasonings:

1 tsp salt
1 tsp white pepper powder
1 tsp ginger powder (or fresh ginger if using)
1/2 tsp five-spice powder
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tsp oyster sauce
1 egg
chopped spring onions

Now stir the mixture in one direction only (clockwise or counterclockwise). Keep mixing for about 3–5 minutes, until the texture changes — it should look sticky and slightly glossy.

This step helps the protein in the pork to bind with the seasoning and egg, which makes the filling bouncy and juicy instead of crumbly when cooked.

Once mixed, cover the bowl and let it rest in the fridge for at least 10 minutes while you prepare the prawns and wrappers. This allows the flavours to blend together. If you are in a hurry, leave it then.

❤️ Tip: If your pork mixture looks a bit dry, you can add 1 tbsp of cold water and continue mixing until it’s fully absorbed. This gives extra moisture to your filling.

2. Prepare the Prawns

Peel and devein your prawns (if they aren’t already). Pat them dry with a paper towel — this prevents extra water from making your dumpling filling too wet.

If your prawns are very large, cut them in half lengthwise so they fit nicely into the dumpling without breaking the wrapper.

❤️ Tip: If you want extra prawn flavour, you can mince half of the prawns finely and mix them into the pork filling. Then, use the remaining whole prawns as the “topping” inside each dumpling.

3. Assemble the Dumplings

Now comes the fun part! Set up your workstation:

A small bowl of water for sealing
The pork mixture
The prawns
A stack of dumpling wrappers
A tray or plate dusted with a little flour to prevent sticking

Take one wrapper and place it flat on your palm.

Scoop about 1 tablespoon of pork filling and place it in the centre.
Gently press one prawn on top of the pork mixture.
Dip your finger into water and run it along the edge of the wrapper.
Fold the wrapper in half to enclose the filling, pressing from the middle toward the sides to push out any air.
Seal the edges tightly.

Repeat this process until all dumplings are wrapped.

❤️ Tip: Press the top firmly but gently — if it’s too loose, the dumplings may burst during pan frying; too tight, and they might crack.

4. Pan-Fry the Dumplings

Heat 1 tbsp oil in a large non-stick frying pan (with a lid) over medium-high heat, and carefully place the dumplings into the pan, flat side down. Arrange them in a circle or in rows, leaving a little space between each one.

Then pour in water — just enough to cover the dumplings.

Immediately cover with the lid and let it cook on medium high heat. You’ll see the water bubbling and hear it slowly reducing.

When the water has almost evaporated, remove the lid and continue cooking until the bottoms are golden and crisp.

❤️ Tip: You can gently shake the pan or use a spatula to check if the dumplings move freely — that means the bottoms are nicely crisped and won’t stick.

5. Serve and Enjoy

You can transfer the dumplings carefully onto a plate, crisp side up if you like. Sprinkle with chopped spring onion and a few black sesame seeds for garnish.

Serve them hot with your dipping sauce. The best moment is when you take that first bite — the crunchy bottom gives way to juicy pork, tender prawn, and a burst of savoury sauce.

It’s everything you want in one bite — crispy, juicy, fragrant, and satisfying.

Extra Tips

1. Wrapper Choice

Round dumpling wrappers work best for this style. If using square ones, you can trim them or fold diagonally.

2. Don’t Overcrowd the Pan

Cook in batches if needed, otherwise they’ll steam each other instead of crisping.

3. Oil Temperature

The oil should be hot enough to sizzle when you place the dumpling in, but not smoking — otherwise, the bottom will burn before it crisps.

4. Food Prep

You can freeze uncooked dumplings by placing them on a tray in a single layer until solid. Then transfer to a bag. To cook, follow the same steps — just add 2 extra minutes of steaming.

5. Make-Ahead Filling

You can prepare the filling up to a day in advance and store it covered in the fridge. This actually deepens the flavour.

6. Dipping Sauce

Mix soy sauce, vinegar, sesame oil, and a touch of sugar. For heat, add some chilli oil or a pinch of chilli flakes.

Pan-Fried Prawn and Pork Dumplings 🥟