Prawn, Ginger and Chive Dumplings

August, 2021
Prawn, Ginger and Chive Dumplings

Makes: 24


250 grams raw prawns, roughly chopped
4 tinned water chestnuts, finely chopped
2 teaspoons finely grated fresh ginger
1 spring onion, green and white part finely chopped
1 tablespoon finely chopped chives
1 egg white
2 teaspoons each Lee Kum Kee Hoisin Sauce and Seasoned Soy Sauce for Dumpling

24 square or round dumpling wrappers
Lee Kum Kee Seasoned Soy Sauce for Dumpling
2 tablespoons toasted sesame seeds
small bunch chives, finely chopped


FILLING: Place all the ingredients in a food processor and pulse until well combined but still with a rough texture.

TO ASSEMBLE: Lay out six wrappers on the bench and place a teaspoon of the filling in the centre of each one. Brush the edges of the wrappers with water then bring one side over, creating a triangle or half-moon shape. Press the edges tightly together to seal well and squeeze out any trapped air.

Dab the corners with a little more water and cross them over, then press together to seal well. Continue until all the wrappers are filled.

TO COOK: Bring a large saucepan of salted water to the boil and cook for 4 minutes, then lift out with a slotted spoon.

TO SERVE: Place a spoonful of seasoned soy sauce in each bowl and top with a few dumplings. Top with sesame seeds and chives and serve immediately with more dipping sauce.

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