How to Cook Prawn and Spring Onion Dumplings
Prawn and spring onion dumplings are savory, bite-sized parcels filled with juicy prawns and aromatic spring onions, steamed to tender perfection.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Appetizer
Cuisine: Chinese
Keyword: dumplings, prawns, spring onions
Servings: 4 servings
Calories: 211kcal
Author: Manny
- 1/2 kilo prawns peeled and coarsely chopped
- 1/4 cup chopped spring onions
- 2 tsp. grated onion
- 1/2 Tbsp. crushed garlic
- 2 Tbsp cornstarch
- 1 Tbsp. light soy sauce
- 2 tsp. sesame oil
- 1 egg
- wonton wrappers round shape
- water for brushing
For the dipping sauce:
- 1/4 cup soy sauce
- 2 Tbsp. calamansi juice
How to make Prawn and Spring Onion Dumplings:
In a bowl, mix well to combine the prawns, onions, garlic, cornstarch, soy sauce, sesame oil and egg.
Place a teaspoonful of prawn mixture into each wonton wrapper.
Brush edges with water. Fold in half and press edges of wonton wrappers to seal.
Fold edges lightly to create pleat design. Place in steamer and steam for about 8 minutes or until prawns are cooked and wrappers are tender.
In a small bowl, combine soy sauce and calamansi juice. Serve as dipping sauce for the dumplings.
Cooking Tips:
Use Fresh Prawns for Better Flavor and Texture
Fresh prawns give the filling a naturally sweet, clean taste that frozen ones just can’t match. They also provide a firmer bite, which helps the dumplings hold their shape after steaming. If using frozen prawns, make sure to thaw them completely and pat them dry to avoid watery filling.
Don’t Overfill the Dumpling Wrapper
A heaping teaspoon of filling is enough to prevent the dumplings from bursting or becoming too dense. Too much filling makes it harder to seal and may cause uneven cooking during steaming. Keeping the size uniform also ensures all your dumplings cook evenly at the same time.
Seal Dumplings Tightly and Pleat for Structure
Always moisten the edges of the wrapper with water to help it seal securely and avoid leaks while steaming. Pleating adds both visual appeal and a better structure, so the wrapper stays in place as it cooks. Press firmly but gently when sealing to keep the filling intact without tearing the wrapper. 