Juicy Prawn Mandu | Homemade Prawn Dumplings Made Easy

dumpling wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Wonton wrappers are often more affordable and easier to find.

prawn

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor profile.

Thaw and drain 500 g of peeled and deveined prawns.

Coarsely chop the prawns for a juicy texture.

Drain and crumble a block of firm tofu, squeezing out excess water with cheesecloth.

Wash garlic chives thoroughly, chop finely, and add to the bowl.

Add half to 1 teaspoon of salt, half teaspoon of white pepper, minced garlic, minced ginger, half teaspoon of sugar, 2 tablespoons of Chinese shaoxing wine, 1 tablespoon of soy sauce, and 2 teaspoons of toasted sesame oil to the bowl.

Gently mix everything to create a paste.

Cook a small amount of the filling in the microwave to check seasoning and adjust if necessary.

Place about 2 teaspoons of filling in the center of a dumpling wrapper.

Pinch the middle of the wrapper and create pleats by folding and pinching along the edges to seal the dumpling.

If running out of wrappers, get more the next day, noting that they may be double the size.

Steam the dumplings in a steamer when the water is boiling, using cheesecloth or cabbage leaves to prevent sticking, and steam for about 10 minutes or longer if frozen, checking and topping up water if needed.

Heat a pan on medium-high heat for about 3 minutes, then add vegetable oil.

Place the dumplings in the pan, spreading them out and avoiding overcrowding.

When the bottoms turn golden, reduce heat to low and add half a cup of water, then cover the pan.

Uncover immediately once the water evaporates, about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens