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Makes 8 - 10

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  • 10 wonton wrappers

  • groundnut oil to grease

  • 1 tablespoon fiery chilli sauce

  • 2 tablespoons light soy sauce

  • For the filling

  • 125g/4oz minced pork

  • 125g/4oz raw tiger prawns, shelled, deveined and roughly diced

  • 1 large spring onion, finely chopped

  • 1 tablespoon freshly grated root ginger

  • 1 tablespoon light soy sauce

  • 1 tablespoon Shaohsing rice wine or dry sherry

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons cornflour

  • 1 pinch each of sea salt and ground black pepper

  • Goji berries (optional)


  • 1.

    Mix all the ingredients for the filling in a bowl.

  • 2.

    Take one wonton wrapper and place two teaspoons of the filling in the centre. Then gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the centre exposed. Top each with a goji berry (optional).

  • 3.

    Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6–8 minutes until cooked.

  • 4.

    Meanwhile, combine the chilli and soy sauces in a bowl. Serve with the dumplings.


Dumpling Tip: Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.


  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    2 comments • 3 ratings
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    Posted by DazzlerReport
    Good enough to eat ???
    Posted by JohnReport
    This is a good recipe with about 1 1/2 teaspoons of grated ginger. I have made it twice, the first time with 1 TB spoon of ginger which swamped every other flavour. Made 5 tasted them and threw the rest of mix away.
    Maybe Aussie ginger is stronger than UK but I don't think so.
    PS: There should be an explanation about whether the TBS measures are 15ml or 20ml. I used 15ml all the way through.
    Regards, John