Spice up your life this weekend with this easy to master prawn dumpling recipe

A classic from kitchen whizz Miss Polly’s Kitchen, these fresh and succulent prawn dumplings are filled to the brim with umami flavours.

Serves 4 as a starter

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30 gyoza wrappers
450g raw prawns
1 large spring onion
3 garlic cloves
2 cm piece of ginger
1/3 cup coriander
1 tbsp soy sauce
1 tsp sesame oil

¼ cup hot water
1 tsp sugar
1 tsp sesame oil
1.5 tbsp chilli oil, chunks and all (however add less if you aren’t a chilli fan)
1.5 tbsp black Chinese vinegar
6 tbsp soy sauce

To serve:
Handful of chopped spring onions
Sprinkle of toasted sesame seeds


1. Blitz the dumpling ingredients together in a food processor.
2. Add a teaspoon of filling to the middle of the gyoza wrapper, wet one side of the wrapper in the middle and then fold the two outer pieces together, pinch two sides into the middle and then do the same again.
3. Mix together the sauce ingredients starting with the water and sugar then add the sesame oil, chilli oil, black Chinese vinegar and soy sauce.
4. Ready a pan on medium heat, add ½ a cup of water and about 3 tbsp of oil, place half the dumplings in the pan with the lid on. Let it simmer for 5 minutes, then put the lid on and then leave them to sizzle away while the water evaporates. You will need to do this in two batches or use two pans.
5. Plate the dumplings with the sauce and garnish with spring onions and sesame seeds. Enjoy immediately.


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