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

Course: Canapés &amp, Snacks
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Author: Sara McCleary
Homemade fried prawn dumplings with the crunch of water chestnuts and the kick of ginger and white pepper.
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Ingredients

  • 300 g green prawn meat finely chopped
  • 1 shallot green onion 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.