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Michael Weldon's pork and prawn dumplings with spicy dipping sauce

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Learn to cook homemade prawn dumplings in 30 minutes. Serve it with a spicy dipping sauce for a flavoursome meal.

  • Serves4
  • Cook time10 minutes
  • Prep time30 minutes


  • 500g Coles Australian Pork Mince
  • 200g prawns, peeled, deveined, finely chopped
  • 4 spring onions, thinly sliced, white and green parts separated
  • 1 thumb size piece of ginger, finely diced, reserving 1 tsp for the sauce
  • 2 garlic cloves, crushed
  • 6 coriander sprigs, leaves picked, stem finely sliced,
  • 2 tbs soy sauce
  • 2 tbs sesame oil
  • 2 tbs caster sugar
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 1 pkt wonton wrappers (25-30 pieces)
  • 2 tbs sunflower oil
  • 2 tbs black vinegar
  • 2 tbs chilli crisp or chilli oil (optional)
  • 1/4 cup (60ml) soy sauce, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Add the pork, prawn, white part of the spring onion, ginger, garlic, coriander stems, soy sauce, half the sesame oil and half the sugar in a large bowl. Add the pepper and salt. Mix well until the mixture is evenly combined.
  2. Step 2

    Place 1 small spoonful of the pork mixture into the centre of 1 wonton wrapper. Use your finger to spread a little water along 2 edges of the wrapper. Fold the wrapper to enclose the filling and pinch the wet side to the dry side to seal it (when sealing the dumplings, press out all of the air from the centre of the dumpling). Once folded, choose what type of dumpling you’d like to make. You can fold the 2 ends and pinch together to get round dumplings, or crimp the top of the dumpling to get oval dumplings with a crimped top. Repeat this process with the remaining wrappers and pork mixture.
  3. Step 3

    Spread the sunflower oil over the base of a large non-stick frying pan. Add the dumplings to the pan, making sure they are spread evenly and sitting flat. Place the pan over medium-high heat and cook until the bases of the dumplings caramelise. Once the bases are golden brown, add 1/2 cup (125ml) water to the pan. Cover and allow the dumplings to steam for 2-3 mins or until cooked through.
  4. Step 4

    While the dumplings are cooking, combine the green part of the spring onion, black vinegar, chilli crisp or chilli oil, if using, the remaining sesame oil, the remaining sugar and the extra soy sauce.
  5. Step 5

    Serve the dumplings topped with the spicy dipping sauce and some coriander leaves.