Australian Prawns Recipe

Australian Prawns

Pork Belly and Prawn pot stickers

This dish is part of the “Prawnucopia” feast for 8-12. It's also great as a standalone dish for 2 or entrée for entertaining.

Prawn pork belly pot stickers recipe
Prep Time25 minsCook Time25 minsTotal Time50 mins

Ingredients

 100 g pork belly, roughly chopped
 2 tbsp finely sliced green shallots
 2 tbsp finely chopped coriander leaves
 1 tbsp finely grated ginger
 2 tsp oyster sauce
 2 tsp light soy
 2 tsp dry sherry/Chinese cooking wine
 1 tsp brown sugar
 ½ tsp sesame oil
 200 g green prawn meat, roughly chopped
 24 round gow gee pastry wrappers
 Cornflour, for dusting
  cup vegetable oil
 Black vinegar and pickled red chilli, to serve

Method

1

Combine pork belly, green shallots, coriander, ginger, oyster sauce, light soy, sherry, brown sugar and sesame oil together in a food processor, and process until finely chopped.

2

Add prawn meat and pulse until just combined.

3

Wet the edge of a gow gee wrapper with a little water. Place 1 teaspoon of the filling in the centre. Fold wrapper in half then press edges together to seal. Toss heavily in corn flour. Repeat with remaining wrappers and filling.

4

Heat a little of the oil in a large non-stick frying pan over medium heat. Add 8 dumplings at a time in a single layer, then add ½ cup water. Cover for 5 minutes or until most of the water has evaporated.

5

Remove the lid and cook for 2-3 minutes until dumplings are crisp and golden and a lace pattern has formed in the pan. Invert carefully onto a plate. Repeat with remaining oil and dumplings. Serve with black vinegar, chilli and chilli sauce.

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Ingredients

 100 g pork belly, roughly chopped
 2 tbsp finely sliced green shallots
 2 tbsp finely chopped coriander leaves
 1 tbsp finely grated ginger
 2 tsp oyster sauce
 2 tsp light soy
 2 tsp dry sherry/Chinese cooking wine
 1 tsp brown sugar
 ½ tsp sesame oil
 200 g green prawn meat, roughly chopped
 24 round gow gee pastry wrappers
 Cornflour, for dusting
  cup vegetable oil
 Black vinegar and pickled red chilli, to serve

Directions

1

Combine pork belly, green shallots, coriander, ginger, oyster sauce, light soy, sherry, brown sugar and sesame oil together in a food processor, and process until finely chopped.

2

Add prawn meat and pulse until just combined.

3

Wet the edge of a gow gee wrapper with a little water. Place 1 teaspoon of the filling in the centre. Fold wrapper in half then press edges together to seal. Toss heavily in corn flour. Repeat with remaining wrappers and filling.

4

Heat a little of the oil in a large non-stick frying pan over medium heat. Add 8 dumplings at a time in a single layer, then add ½ cup water. Cover for 5 minutes or until most of the water has evaporated.

5

Remove the lid and cook for 2-3 minutes until dumplings are crisp and golden and a lace pattern has formed in the pan. Invert carefully onto a plate. Repeat with remaining oil and dumplings. Serve with black vinegar, chilli and chilli sauce.

Pork Belly and Prawn pot stickers