Art of Making Dumplings

It’s funny how some childhood food sticks in your mind. I have made a similar version before but nothing beats the fun and laughter than I have when making these with my grandmother. As a child, I would often request if I could wrapped the filling into the rounded dumpling wrappers. She would reluctantly agree. And she would point out that because I didn’t wrap it tightly, the filling spills out. I would argue with her and said how would she know if I was the culprit and not hers since we did them together? ;P

But now she is here, and when she gathered up the ingredients, I know the fun begins again. My turn to wrap some prawn dumplings with her. It’s perfect timing because today is New Year’s eve, and I know we will be having these for our steamboat (Chinese soup fondue) dinner.

We marinate the meat. Granny was very generous with the dried mushrooms. Defrosted some prawns, prepared the egg wash and here we go!

Place a teaspoon of filling into the middle of the wrapper. Place half a prawn in the middle.

Dot egg wash around the edge of the wrapper.




While I was finishing them up, granny proceeded to make the stock and noodles for our soup.

The result of our work! Lovely juicy prawn dumplings!

Prawn Dumplings (makes around 30 dumplings)
300 grams pork mince
5-6 hydrated shitake mushrooms chopped finely
2 tablespoons of DOM liquor 
dash of white pepper 
2 tablespoon of light soya
dash of salt
1 tsp of corn flour

Around 15 prawns halved.

30 dumpling pastry.

Marinate meat with ingredients. Follow the above instructions. Boil stock. Cook prawn dumplings for around 5-6 minutes. Serve hot with chili!




  1. tigerfish says:

    This looks like the Sui Kow I enjoy. I saw DOM in your recipe – this must be like cooking wine but DOM is much more a “tonic”. ;p Great idea.

  2. Little Corner of Mine says:

    Looks great, is a tradition of Chinese to eat dumplings on reunion dinner.

    Wishing you Xin Nian Kuai Le, Wan Shi Ru Yi and Gong Xi Fa Cai!!!

    p/s Why you wear so pretty to work in the kitchen? 😛

  3. lena says:

    hi daphne, your dumpling looks perfect!! i think you are a professional dumpling wrapper!

    here’s wishing you a very happy chinese new year and gong xi fa cai!!

  4. celine says:

    Prawn dumpling is my never ever get tired Chinese food. I have bookmarked this recipe as my to-try immediately, once the markets are back to norm after the CNY mad rush.

    Gong Xi Fa Cai, Daphne! May the Year of the Rabbit brings you and your other half, as well as your Granny the best in terms of health and happiness!!

    David, Celine, Erica & Arianna

  5. daphne says:

    tigerfish- yes it is sui kow! and adding DOM just gives it a punch, chinese wine can be added too.

    little corner- thank you thank you! haha, actually that day i got back from church and decided to do it ;P

    joanne- =)

    lena- awww, u r sweet! happy new year to u too.

    celine- I love how light it is! Wishing you happiness and joy this new year!

  6. Kevin says:

    That prawn and dumpling soup looks really good! I like that you used the shrimp simply cut in half so that you get its juicy texture.

    Happy Chinese New Year!

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