Name: Prawn Dumplings in Red Oil | Marion's Kitchen
Prep time: 10 min
Cook time: 20 min
Yield: Makes about 30
Cuisine: Chinese
Ingredients: about 30 gyoza wrappers; finely sliced spring onion (scallions), to serve; Filling:; 300g (10.5 oz) peeled and deveined prawns; 5 water chestnuts, finely chopped; 3 tbsp finely chopped spring onion (scallions); 1 tbsp finely chopped coriander (cilantro); 2 tbsp finely grated ginger; 1 garlic clove, finely grated; 1 egg white; 1 tsp sea salt; Red oil sauce:; 3 tbsp soy sauce; 3 tbsp Chinese Chiankiang black vinegar*; 2 tbsp chilli oil (try my homemade Sichuan Chilli Oil here); ½ tsp sugar; 1 small garlic clove, finely grated

Prawn Dumplings in Red Oil

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Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic! Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good. If you haven’t already tried this dish, I reckon it’ll be a new favourite.

WATCH THIS RECIPE

Prawn Dumplings in Red Oil

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

Makes about 30

Ingredients

about 30 gyoza wrappers

finely sliced spring onion (scallions), to serve

Filling:

300g (10.5 oz) peeled and deveined prawns

5 water chestnuts, finely chopped

3 tbsp finely chopped spring onion (scallions)

1 tbsp finely chopped coriander (cilantro)

2 tbsp finely grated ginger

1 garlic clove, finely grated

1 egg white

1 tsp sea salt

Red oil sauce:

3 tbsp soy sauce

3 tbsp Chinese Chiankiang black vinegar*

2 tbsp chilli oil (try my homemade Sichuan Chilli Oil here)

½ tsp sugar

1 small garlic clove, finely grated

Steps

For the filling, finely chop the prawns until they’re uniformly minced (you could also do this in a food processor).
In a bowl, combine the prawns with the remaining filling ingredients. Use chopsticks or a fork to mix vigorously until the mixture becomes ‘sticky’.
Place about a scant tablespoon of the filling into the centre of a gyoza wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over the filling (you can add some pleats here if you like but the shape doesn’t matter too much in the end here) and seal tightly, being sure to expel any air pockets. Repeat with the remaining filling and wrappers.
For the red oil sauce, combine the ingredients in a bowl and set aside.
Cook the dumplings in a large pot of simmering water for 5-6 minutes or until the filling is cooked. Serve the dumplings in bowls with generous spoonfuls of the red oil sauce and topped with spring onion.
Notes:

– Use red wine vinegar if you can’t find Chinese black vinegar

30-minute meals Appetisers Chinese cuisine Dumplings Prawns Seafood Weekend meals

FROM THE SHOP

Prawn Dumplings in Red Oil

Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic! Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good. If you haven’t already tried this dish, I reckon it’ll be a new favourite.
PREP TIME	10 minutes
COOK TIME	20 minutes
SERVES	Makes about 30

Ingredients

about 30 gyoza wrappers

finely sliced spring onion (scallions), to serve

Filling:

300g (10.5 oz) peeled and deveined prawns

5 water chestnuts, finely chopped

3 tbsp finely chopped spring onion (scallions)

1 tbsp finely chopped coriander (cilantro)

2 tbsp finely grated ginger

1 garlic clove, finely grated

1 egg white

1 tsp sea salt

Red oil sauce:

3 tbsp soy sauce

3 tbsp Chinese Chiankiang black vinegar*

2 tbsp chilli oil (try my homemade Sichuan Chilli Oil here)

½ tsp sugar

1 small garlic clove, finely grated

Steps

For the filling, finely chop the prawns until they’re uniformly minced (you could also do this in a food processor).
In a bowl, combine the prawns with the remaining filling ingredients. Use chopsticks or a fork to mix vigorously until the mixture becomes ‘sticky’.
Place about a scant tablespoon of the filling into the centre of a gyoza wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over the filling (you can add some pleats here if you like but the shape doesn’t matter too much in the end here) and seal tightly, being sure to expel any air pockets. Repeat with the remaining filling and wrappers.
For the red oil sauce, combine the ingredients in a bowl and set aside.
Cook the dumplings in a large pot of simmering water for 5-6 minutes or until the filling is cooked. Serve the dumplings in bowls with generous spoonfuls of the red oil sauce and topped with spring onion.
Notes:

– Use red wine vinegar if you can’t find Chinese black vinegar

Sathia

January 12, 2023

Delish shrimp dumplings

Made this for Christmas to share with my family. I quadrupled the recipe. I made some to taste and the ginger was a bit overpowering. I would use a lot less next time. Overall texture and flavor was on point. Thank you, Marion!

Carol

Very tasty!

Made wrappers using your recipe as well, doubling that recipe. My husband and I had our fill of this delicious batch and had enough dumplings and wrappers to freeze for another time. Used white parts of celery stalks since we didn’t have water chestnuts on hand and it tasted great.

Louise

December 22, 2022

Wow!

Tried to make them from scratch for the first. Absolutely love this recipe! And the chili red sauce. The best.

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