Steamed prawn dumplings with black vinegar sauce

Enjoyable Steamed prawn dumplings with black vinegar sauce Recipe

Steamed prawn dumplings with black vinegar sauce
Prep Time : 0:35 | Cook Time : 0:20 | Total Time : 0:55 | Serving : 30 person.


  • 250g green prawn meat

  • 250g chicken mince

  • 4 spring onions, thinly sliced

  • 2 tablespoons grated ginger

  • 3 teaspoons sesame oil

  • 3 teaspoons light soy sauce

  • 1/4 teaspoon sugar

  • 1 teaspoon cornflour

  • 30 egg wonton wrappers (see note)

Black vinegar sauce

  • 1/2 cup (125ml) Chinese black (Chinkiang) vinegar (see note)

  • 2 tablespoons peanut oil

  • 1/4 cup chopped coriander

  • 1 long red chilli, deseeded, finely chopped

  • 1 tablespoon grated ginger

  • 1 teaspoon soy sauce


  • Step 1

    Place prawns, chicken, spring onion, ginger, sesame oil, soy, sugar and cornflour in a food processor. Pulse until mixture comes together. Place 1 teaspoon of filling in the centre of each wonton wrapper, brush edges with a little water, then fold over into a triangle, pressing edges together to form a dumpling. Lay dumplings in a single layer on baking paper as you work. Line a steamer with baking paper and place over a pan of boiling water. Steam dumplings, in batches, for 5 minutes or until filling is cooked and wrappers tender.

  • Step 2

    For the black vinegar sauce, place all the ingredients in a jar and shake well.

  • Step 3

    Serve the hot dumplings drizzled with the black vinegar sauce.

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