King prawns, egg and Chinese chive water dumplings

Dumplings don't need to be a drama - the dough is as easy as can be and the filling can be tweaked to your liking.

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For the dumpling dough

For the filling

  • 200g/7oz king prawns, 2/3 roughly chopped and 1/3 finely chopped
  • 2 free-range eggs, lightly beaten with ½ tsp salt
  • 20g/1oz Chinese chives (also known as garlic chives)
  • small piece ginger, finely chopped
  • pinch white pepper
  • 1 tbsp of Shaoxing wine (or substitute dry sherry or rice vinegar)
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil