Cantonese prawn dumplings

Recipe from: 28 January 2016
recipe, prawns, dumplings,asian

Ingredients 13
Servings 20
Time 00:15


  • 400
    prawns, shelled and deveined
  • 250
    chicken fillets
  • 5
    spring onions, finely chopped
  • 4
    garlic cloves, crushed
  • 20
    crushed fresh ginger
  • 2
    egg whites
  • 10
  • Juice and zest of ½ lemon
  • 5
    low-sodium soya sauce
  • 5
    sesame oil
  • 1/4
    sea salt
  • 1/4
    milled black pepper
  • 6
    cabbage leaves


Place all the ingredients except the cabbage leaves into a food processor and blend to an almost smooth mixture. Don’t blend until completely smooth; try to retain a little texture. Set aside to chill in the fridge.

Blanch the cabbage leaves in a large pot of boiling water for a couple of minutes – just to soften slightly, don’t overcook. Lay on a wooden board and cut ribbons of cabbage about 4 cm wide.

Roll the prawn and chicken mixture into about 4 cm (30 g) balls. Place each ball on a strip of blanched cabbage and roll up.

Place cabbage rolls into a bamboo steamer, but not so close that they touch. Place steamer over a pot of boiling water. Steam for about 10 minutes until prawn and chicken mix is cooked through.

Arrange on a serving platter. Serve immediately while still warm. Low-sodium soya sauce makes the perfect dip.

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Read more on: prawns  |  recipe  |  asian

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