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–+ servings

Pan-Fried Prawn and Pork Dumplings

A nostalgic weekend favourite featuring juicy minced pork and succulent prawns. These pan-fried dumplings offer the perfect contrast between a golden, crispy base and a tender, bouncy filling. Ready in simple steps for restaurant-quality results at home.
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Course: Breakfast, Main Course
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 856kcal
Ingredients Instructions Video Notes Nutrition

Ingredients

Main Ingredients (20-24 dumplings):

  • 300 g minced pork (20–30% fat)
  • 20-24 raw prawns (peeled and deveined)
  • 20-24 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
  • 1/2 tsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 egg
  • 2 stalks spring onion (chopped)

For Assembling & Cooking:

  • 1 small bowl water (for sealing)
  • 1 tbsp neutral oil
  • 1/2 cup water (for steaming)

Optional Garnish:

  • spring onion (chopped)
  • 1 tsp black sesame seeds

Optional Dipping Sauce:

  • 2 tbsp light soy sauce
  • 1 tbsp vinegar black or rice
  • 1 tsp sesame oil
  • 1 tsp chilli oil
  • 1/2 tsp sugar

Instructions

  • Season the pork filling: in a bowl, combine 300g minced pork, 1 tsp salt, 1 tsp white pepper, 1 tsp ginger powder, 1/2 tsp five-spice powder, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp oyster sauce, 1 egg, and chopped spring onions. Stir in one direction for 3–5 minutes until sticky. Rest in the fridge for 10 minutes.
  • Prepare the prawns: peel and devein raw prawns. Pat dry. If large, cut them in half lengthwise to fit the wrapper.
  • Assemble the dumplings: place 1 tbsp pork filling on a wrapper, press 1 prawn on top, dampen edges with water, and seal tightly. Place on a floured plate.
  • Pan-fry the dumplings: heat 1 tbsp oil in a non-stick pan over medium-high. Add dumplings flat-side down. Pour in water to cover the bottom of the dumplings. Cover with a lid and cook until water evaporates. Remove lid and fry until golden.
  • Serve and enjoy: transfer to a plate. Garnish with spring onions and sesame seeds. Serve with dipping sauce.

Notes

  • Wrapper choice: round dumpling wrappers work best for this style. If using square ones, you can trim them or fold diagonally.
  • Don’t overcrowd the pan: cook in batches if needed, otherwise they’ll steam each other instead of crisping.
  • Oil temperature matters: the oil should be hot enough to sizzle when you place the dumpling in, but not smoking.
  • Food prep: follow the same steps, just add 2 extra minutes of steaming.
  • Make-ahead filling: you can prepare the filling up to a day in advance and store it covered in the fridge.
  • Dipping sauce idea: mix 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp sesame oil, and 1/2 tsp sugar. Add chilli oil for heat.

Nutrition

Serving: 50g | Calories: 856kcal | Carbohydrates: 50g | Protein: 53g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 323mg | Sodium: 3953mg | Potassium: 764mg | Fiber: 3g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 6mg

Video