/ Friday, June 17, 2011 / 4 Comments / , , , ,

Deep-Fried Savory Dumplings

Deep-Fried Savory Dumplings


50-60 Circular Flour-And-Water Dumpling Wrappers


360-380 g Ground Pork
250 g Peeled White Prawns, finely diced
6 Water Chestnuts, peeled and diced
2 Stalks Scallions, finely sliced
3 Tbsp Soy Sauce
2 tsp Sesame Oil
1 Tbsp Oyster Sauce
1 Tbsp Sugar
3/4 tsp Sea Salt
1 tsp Freshly Ground White Pepper
1 Tbsp Corn Flour/Starch

Siracha Sauce for dipping


Combine all the ingredients in a large bowl, mix well, and refrigerate for about 2 hours.

Place a dumpling wrapper flat on your hand, and add a good tablespoon of filling. Brush or wet the edge of the wrapper with water. Fold one side of the skin over the meat, and then press it tightly to meet the other side and make a half-moon-shaped dumpling. Make sure you pinch the skins together tightly so the filling can't ooze out.

Deep-fry the dumplings over medium heat for about 2 ½ to 3 minutes or until they are golden brown in color. Drain on a paper towel and serve with Siracha sauce.

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  1. This recipe looks so tempting I'm adding some ingredients to my shopping list!

  2. Angie, can I use can water chestnuts? I can't find any fresh ones. Thanks.



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