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Pork Belly and Prawn pot stickers

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

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

 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

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.


Add prawn meat and pulse until just combined.


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.


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.


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.