Pork and Prawn Dumplings

MasterChef dishes up some Pork and Prawn dumplings.


  • 250 g pork mince
  • 250 g green prawn (minced)
  • 5 oz can of water chestnuts (drained)
  • prepared dumpling wrappers
  • 1 small bunch garlic chives (spring onions if i cannot find)
  • 1 small bunch coriander
  • 1 fresh long red chilli (finely sliced and seeded)
  • ¼ teaspoon pepper
  • pinch of salt
  • 2 tblsp dry sherry (rice wine if i can find it)
  • 1 tblsp fish sauce
  • 1 tblsp oyster sauce
  • ½ tsp of sesame oil
  • 2 tsp grated ginger
  • cornflour for dusting bench tops
  • spray oil for steamer
  • optional – canola oil
  • optional – 1 litre chicken stock
  • optional – 1 bunch lemon grass
  • ½ cup of white vinegar (rice vinegar)
  • 1 clove of garlic
  • 4 tblsp white sugar
  • 3-4 long red hot chillies
  • pinch of salt
  • 1 tblsp fish sauce.
  • ¼ cup of light soy sauce
  • ¼ cup of rice vinegar
  • 3 tsp sugar
  • 1 spring onion (scallions in ireland)
  • 2 tsp finely grated ginger
  • ½ tsp sesame oil
  • 0.25 cup water
  • (optional – half a long red chilli)


  1. Coarsely chop water chestnuts, coriander and garlic chives, finely chop chilli and grate ginger using microplane. In a food processor, mince prawns.
  2. Combine pork mince with chopped ingredients, pepper, dry sherry and fish sauce.
  3. Lay out dumpling wrappers on a lightly floured bench and fill with mince mix. Fold and seal the dumplings. Moistening the joined edges with water should facilitate this.
  4. Place in oiled steaming basket and leave aside. Get the water for steamer on to a simmer. Mix dipping sauces. Place dumplings onto steam and ramp up heat to high. Steam for 5 minutes.
  5. Finely slice chillies and mince garlic.
  6. In a small saucepan, dissolve sugar in vinegar and bring to the boil, pour into a bowl. Add garlic and chillies and stir.
  7. Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl.
  8. Stir in spring onions scallion, ginger, and sesame oil. Also, could add fresh chopped chilli if you think there isn’t enough in the dish!


By Toby Alker-Jones for MasterChef Ireland


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