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Flower Dumplings


  • 18 sheets round dumpling wrapper

  • 8 larges prawns, peeled, deveined and chopped

  • 200g minced meat

  • 2tsp minced ginger


  • 1tsp cornstarch

  • 1tsp sugar

  • 1/2tsp chicken powder

  • 1tsp light soy sauce

  • 1tsp sesame oil

  • 2tsp cooking oil

  • 250ml chicken stock


  1. In a large mixing bowl, add in prawns, minced meat and ginger, mix well.

  2. Add in seasoning ingredients and mix well.

  3. Lay 3 sheets of dumpling wrapper together, overlapping about 1/3 over the other sheet.

  4. Divide filling into 6 equal portions. Spread a portion evenly over the combined wrapper, leaving a 1cm gap along the edges.

  5. From the longer edge, fold over half, then roll it up like a cake roll. Seal the end using water as adhesive. Repeat for the rest.

  6. In a heated lightly greased pan, add in dumplings and pan sear till the bottom is golden brown.

  7. Add in stock and cook covered over medium low heat for 8-10mins. The dumplings are ready when the stock has dried up and the filling changed colour.


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