Prawn & Chestnut Dumplings

Servings: 36
Prep. Time: 10 minutes
Cook Time: 10 minutes

Prawn and Chestnut Dumplings are quick and easy to make. Follow our simple recipe to have delicious, fresh dumplings in less than half an hour or change things up by using any filling you fancy.


  • 260g spinach
  • 227g canned water chestnuts, drained and finely chopped (140g drained)
  • 150g raw prawns, finely chopped
  • 4 spring onions, finely chopped
  • 4cm piece of fresh ginger, peeled and finely grated
  • 1 tbsp. tamari or soy sauce
  • 1 egg, lightly beaten
  • 36 dumpling wrappers
  • Groundnut oil, for oiling tray


  1. Place the spinach in a colander and pour over boiling water. Refresh under cold running water and drain. When cool enough to handle, squeeze all excess water from the spinach and chop finely.
  2. Combine the spinach, water chestnuts, prawns, spring onions, ginger and tamari in a bowl.
  3. Take a dumpling wrapper and using your finger, lightly coat the edge of one side of the wrapper with the beaten egg. Place a heaped teaspoon of the mixture into the centre of the wrapper, taking care not to over-fill. Fold over to make a semi-circle. Pinch the edges together to create a dumpling shape.
  4. Lightly grease your steamer tray, using the groundnut oil.
  5. Steam for 10 minutes per batch, depending on the size of your steamer.
  6. Serve with your favourite dipping sauce.