These crispy pan-fried prawn dumplings are packed with a juicy, flavourful prawn filling AND topped with a whole butterflied prawn... you can never have too much prawn, am I right? They're golden, crispy on the bottom and packed with so much prawn goodness. Serve them up with chilli oil and a simple soy and black vinegar dipping sauce for the perfect little bite.
2 servings
Some secret knowledge
These are best eaten fresh, but cooked dumplings can be stored in an airtight container in the fridge for up to 2 days.
To reheat, pan-fry over medium heat with a little neutral oil until warmed through and crispy again.
To freeze, place the uncooked dumplings in a single layer on a tray then freeze. Once frozen solid, transfer them to a freezer-safe bag or container and cook directly from frozen, adding a few extra minutes to the steaming time.
These are best eaten fresh, but cooked dumplings can be stored in an airtight container in the fridge for up to 2 days.
To reheat, pan-fry over medium heat with a little neutral oil until warmed through and crispy again.
To freeze, place the uncooked dumplings in a single layer on a tray then freeze. Once frozen solid, transfer them to a freezer-safe bag or container and cook directly from frozen, adding a few extra minutes to the steaming time.
In a mixing bowl, combine the minced prawns, garlic chives, spring onion whites, sesame oil, light soy sauce, oyster sauce, chicken powder, white pepper, fish sauce and cornflour.
Mix well until the filling becomes sticky and everything is fully combined.
Using a small knife, devein each whole prawn while keeping the tail intact.
Make a few shallow cuts along the top and underside of each prawn. This helps flatten the prawns so they sit neatly inside the dumplings and prevents them from curling too much while cooking.
Place approximately 1 tsp of filling into the centre of a round dumpling wrapper.
Lay one flattened whole prawn on top of the filling.
Lightly wet the edge of the wrapper with water.
Bring two opposite sides of the wrapper together to create a taco-shaped dumpling, then firmly press along the edges to seal.
Repeat until you've used all the filling. If you have any filling left over, simply make additional dumplings without the whole prawn.
Mix the black and white sesame seeds together on a shallow plate or tray.
Lightly wet the underside of each dumpling, then press the damp side into the sesame seeds until evenly coated.
Repeat with all the dumplings.
Heat a generous drizzle of neutral oil in a large frying pan over medium heat.
Arrange the dumplings sesame-side down in the pan.
Cook for 2–3 minutes, or until the bottoms are golden brown and crispy.
Pour ¼ cup of water into the pan and immediately cover with a lid.
Steam for 4–5 minutes, or until the prawn filling and whole prawns are fully cooked through.
Remove the lid and allow any remaining water to evaporate.
Continue frying for another minute if you want that sesame-coated bottom to become extra crispy and deeply golden.
Transfer the dumplings to a serving plate.
Top with a drizzle of chilli oil and sliced spring onion greens.
Serve and enjoy with a simple soy and black vinegar dipping sauce on the side.
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