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    Home » Recipes » Blog

    Easy Fried Prawn Dumplings with Water Chestnut & Ginger

    September 20, 2016 By Sara McCleary Updated April 8, 2022 - This post may contain affiliate links

    Jump to Recipe

    I am a dumpling addict, there should be dumplings anonymous meetings for my kind of addiction. Yum cha is one of my favourite Sunday morning breakfasts. I love dumplings from China, Taiwan, Japan; I even love dumplings closer to my heritage, like pierogi.

    This will come as no surprise to those of you that follow me on Instagram. A dumpling picture will make its way into my feed at least once a week. Normally they are steamed, my preference, but I do adore fried prawn dumplings. No, actually I crave fried prawn dumplings regularly, and my prawn toast recipes that appear on Belly Rumbles would support this.

    Fried Prawn Dumplings Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.

    How does prawn toast support a fried prawn dumplings addiction? Quite easily, they are the lazy person’s fried prawn dumplings. Just slather mushed up prawn and bits on to bread and fry. Crunch, prawn, chilli sauce, all equals instant satisfaction.

    Prawn toast really does show how lazy I can be. With pre-made dumpling wrappers readily available at most supermarkets, whipping up fried prawn dumplings at home isn’t much harder.

    Fried Prawn Dumplings Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.

    Of course if you too love prawn toast you will enjoy these recipes; Quick & Easy Prawn Toast, Prawn Toast with Corn & Black Sesame Seeds and Prawn Balls (inside out prawn toast).

    As you can clearly see I haven’t aimed for fancy pants folding. Let's leave the perfect looking dumplings to the professionals. I take an easy folding approach for these delicious morsels, it's called the envelope technique.

    Simply place your filling in the middle of a square wrapper and fold your corners in. The fried prawn dumplings will be eaten so quickly that nobody will have time to critique your folding.

    Fried Prawn Dumplings Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.
    Fried Prawn Dumplings Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.
    Fried Prawn Dumpling Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.

    Fried Prawn Dumplings with Water Chestnut & Ginger

    Recipe Author: Sara McCleary
    Homemade fried prawn dumplings with the crunch of water chestnuts and the kick of ginger and white pepper.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Canapés &amp, dumplings
    Cuisine Asian, Chinese
    Servings 24 pieces
    Calories 35 kcal

    Ingredients

    • 300 g green prawn meat | finely chopped
    • 1 spring onion/scallion | white and green portion, finely chopped
    • 1 tablespoon grated ginger
    • 80 g water chestnuts | finely chopped
    • 2 tablespoons oyster sauce
    • ½ teaspoon ground white pepper
    • ¼ teaspoon salt
    • 24 wonton wrappers
    • vegetable oil for deep frying
    • chilli or sweet chilli sauce for serving

    Instructions
     

    • Place prawn meat, shallot, ginger, water chestnuts, oyster sauce, pepper and salt into a medium bowl. Mix until well combined.
    • Work with six wonton wrappers at a time. Wrappers will have a “floury” side and a smooth side. Place the “floury” side down on the bench.
    • Place a heaped teaspoon of prawn mixture in the middle of each wonton wrapper.
    • Fold one corner of the wrapper over the filling, just past the middle. Brush floury edges of the triangle formed with water. The flour acts as a glue.
    • Fold the two closest sides over and on top of the water brushed triangle.
    • Then brush the edges of the open side with a little water, fold the remaining corner over and seal the wontons. They will look like envelopes.
    • Continue with the remaining wonton wrappers.
    • Heat vegetable oil in a wok over a high heat until it reaches 180°C (350°F).
    • Cook the wontons a few at a time, for around 3-4 minutes until they are golden brown and cooked through.
    • Once cooked remove dumplings from the wok and drain on kitchen paper towel. Serve immediately with chilli or sweet chilli sauce.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20°C (70°F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    1 cup equals 250ml (Nth America use 237ml)
    4 teaspoons equal 1 tablespoon
    I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Serving: 1gramsCalories: 35kcalCarbohydrates: 5gProtein: 3gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gTrans Fat: 0.001gCholesterol: 16mgSodium: 194mgPotassium: 31mgFiber: 0.3gSugar: 0.1gVitamin A: 29IUVitamin C: 0.2mgCalcium: 12mgIron: 0.3mg
    Keyword yum cha
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    Fried Prawn Dumplings Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.

    The addition of water chestnut to these fried prawn dumplings give them a bonus crunch factor. The ginger and white pepper add a fragrant kick. If you can get your hands on garlic chives, they would be a tasty substitute for the shallot (add around 2 chopped tablespoons).

    A big plus of making dumplings at home, they can be frozen once folded. When your dumpling mojo is strong, make a few extra batches to freeze for another day. Lay them out on a flat surface with baking paper to freeze. Once frozen then can then be put in a zip lock bag for easier storage.

    How strong is your dumpling game?

    Sara xxx

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    Fried Prawn Dumplings Recipe with water chestnuts and ginger. No fancy pants folding involved, I keep it simple with and envelope technique. These dumplings will be eaten so quickly nobody will have time to critique your folding.
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    Reader Interactions

    Comments

    1. emily

      November 23, 2016 at 1:15 pm

      These look so good! I want to reach into the screen and eat one right now! Yum!

      Reply
    2. Sophia | Veggies Don't Bite

      November 23, 2016 at 12:00 pm

      Yum, I love fried dumplings! The crispy outside plus the softer middle is totally how I like my food! Looks delicious!

      Reply
    3. Noor

      November 23, 2016 at 11:57 am

      You had me at dumpling.

      Thanks for posting, very excited to try out this recipe!

      Reply
    4. Ali Randall

      November 23, 2016 at 10:29 am

      I've been experimenting with making dumplings lately. I love the idea of using prons like you have in this recipe. I will take a plate please. ?

      Reply
    5. Ali Randall

      November 23, 2016 at 10:26 am

      I've had fun experimenting with new dumpling recipes lately. These pron dumplings look outstanding. This is my kind of appetizer. I'll take a plate please ?

      Reply
    6. Helen | Grab Your Fork

      September 29, 2016 at 7:08 pm

      Aww they remind me of little envelopes - with the best correspondence inside!

      Reply
    7. Pat C.Wilson

      September 22, 2016 at 1:49 am

      I've made this before and it taste so good. I use it with some fish sauce adding lemon juice and some red chili.
      with that combination, it's the same as a dish that I've tried at my first travel to Thailand, Vietnam and China.
      yummy I have to make this again. thanks for sharing, Sara.

      Reply
    8. Rosemarie

      September 21, 2016 at 2:28 pm

      Love dumplings and these sound both easy to make and delicious

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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