Eating In Savoury

Pork and Prawn Dumplings – Recipe

November 6, 2015

Now that I have my shiny new ‘not getting kicked out of the UK’ residence card, the weekend jaunts are back on! So far we’ve escaped to Gdansk and Milan for the weekend, have some serious port drinking to do in Porto at the end of the month, and plans to see out the year in Madrid and settle into the new year in Morocco! We don’t have any set rules for choosing our travel destinations – sometimes it’s where the cheap flights take us, sometimes it’s actually somewhere we’ve wanted to go for ages, and sometimes we pull out the random generator and let the magic of an excel spreadsheet pick for us. But there is one thing they all have in common…

Wherever we go, the likelihood of a certain someone and I overindulging is extremely high. Ok, let’s be honest, it’s more like a foregone conclusion. When we’re away, I want to try everything which means by the time we get home, we crave something soothing and nourishing; our current welcome-home-meal of choice is a super simple, but super tasty bowl of dumplings in a chicken and miso broth. The trick to making this snappy dinner? Having a batch of dumplings in the freezer ready to go!

Pork and Prawn Dumplings (a family recipe)

  • 300g pork mince
  • 200g prawns, peeled and chopped
  • 1/2 cup carrot, finely grated
  • 2 large shiitake mushrooms, finely chopped
  • 2 spring onions, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon fish sauce
  • 2 tablespoons light soy sauce
  • freshly cracked black pepper
  • approximately 30 dumpling wrappers
  • Small bowl of cold water

Mix together all the ingredients for the filling (everything except the wrappers and the water) until well combined.

Lay out the wrappers on a flat, dry surface then place a tablespoon of filling into the middle of each wrapper.

Using the water, wet the edge of each wrapper then fold in half, into a triangle. When sealing the dumplings, make sure there are no air pockets inside as this might cause them to split during cooking.

To create the round dumpling shape, hold the base of the filling with your thumbs then bring the end corners together until they overlap. Seal the corners together with water.

Place dumplings on a lightly floured surface to prevent them sticking.

Once all your dumplings are made, you can cook them straight away or freeze them for later. When freezing them, pack carefully in an airtight container and separate with a sheet of cling film if you’re stacking more than one layer into the container.


To cook, from fresh or frozen, bring a large saucepan of water to the boil then add the dumplings. Stir occasionally to prevent them from sticking to the bottom of the pan. Boil them for 6-7 minutes, they’ll float to the top once cooked!

Serve as they are with a soy and chilli dipping sauce or in a broth with noodles, pak choy, and shiitake mushrooms!


When I was growing up, my mother always had a batch of dumplings in the freezer because you never know when you need dinner in a hurry or someone wants a snack. I’ve now carried on this tradition which definitely makes this a firm family favourite!

Wren Kitchens have been challenging bloggers to share their Wren Family Favourites – read more about the others here or share your own favourite on instagram by tagging them #WrenFamilyFavourites!

Previous Post Next Post

You Might Also Like

  • vdaltonbanks

    I need to make these! I’ve never made dumplings before and hadn’t thought to freeze them, great for a speedy dinner!

    • And you can cook them straight from the freezer which is such a bonus! You can really add anything in the filling, but I like to keep things simple!

  • Oh my god! These look delicious! I’m definitely going to give these a go this Sunday! Will let you know how I get on 🙂 I doubt might will look quite so neat though…. x

    • They are super duper easy to make and really handy to have in the freezer – then of course once you’ve tried them, you can tweak the recipe to your tastes!

  • LondonKiwiEmma

    Congratulations on your residency – and those dumpling sound like a perfect home comfort/celebration!

    • Thank you! So pleased it’s sorted now and we have the freedom to decide whether we stay or go in the next couple of years!

  • Shikha (whywasteannualleave)

    Um YUM!! These actually sound perfect for a mid week dinner and pretty straight forward to make! Are the dumpling wrappers easy to find? Such exciting travels you’ve been planning! I went to Marrakech early this year so if that’s where you’re headed and need any tips, give me a shout ☺

    • You can find the wrappers in Asian supermarkets – though I don’t get to one as often as I would like so will stock up on a couple of packs when I do! If it’s a large pack, I usually split it so I don’t have to be defrosting all of it and waste the ones I don’t need!
      Yes – Marrakech is definitely on the list so I’ll need your recommendations activities/sights!

  • Ok, I need to continue this family tradition at my flat… Because we have run out of mum’s dumplings and there have been plenty of times when I needed a bowl of dumpling noodle soup! Will let you know when I get round to it…

  • OMG. I love the look of this and can’t wait to get someone to make them for me! Nothing like an awesome batch of dumplings to come home to. Sounds and looks so comforting!

    Honey x The Girl Next Shore

%d bloggers like this: