The BEST Chicken & Prawn Dumplings

There’s something about dumplings that instantly makes you feel cozy and satisfied. Whether you’re biting into one on a cold day or enjoying them as part of a big dinner spread, dumplings are always a good idea. But when you combine tender chicken, succulent prawns, and a few simple ingredients wrapped in soft, homemade dough, you’ve got something special. These chicken and prawn dumplings are my go-to recipe when I want to impress friends or treat myself to a flavorful, easy-to-make dish that feels like a warm hug. What makes them so incredible? It’s all in the balance—savory chicken, sweet prawns, a hint of fresh ginger, and a dipping sauce that ties it all together.

I first came across the idea of blending chicken and prawns in dumplings when I was experimenting with new filling combinations. Prawns add a natural sweetness and a slightly bouncy texture that works so well with the soft, juicy chicken. This combination is so much more exciting than plain chicken dumplings, and it’s perfect for those who love a bit of surf-and-turf in one bite. Now, every time I make these, I’m reminded of that first bite—so satisfying and packed with flavor. Plus, you can batch make them and freeze for a quick, delicious snack later.

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweetness of the prawns perfectly complements the savory chicken, while the ginger and garlic add warmth and depth. You’ll get a juicy, flavorful bite every time.

Easy to Make: Don’t be intimidated by making your own dumplings! The filling comes together quickly, and I’ll walk you through how to fold the dumplings, even if you’re new to it.

Great for Sharing: These dumplings are a hit at gatherings. You can make them ahead of time, freeze them, and then cook them when you’re ready—perfect for parties or family dinners.

Customizable: Feel free to play with the filling. You can add in different vegetables, adjust the seasonings to your taste, or even use this filling for wontons or spring rolls.

Homemade Dough or Store-Bought Wrappers: If you’re short on time, store-bought wrappers work just fine. But if you’re up for a little extra effort, homemade dumpling dough adds an incredible texture.

Preparation Time and Servings

Total Time: 1 hour (including folding dumplings)

Servings: Makes 30 dumplings

Calories per serving: 220 (5 dumplings)

Ingredients

For the Filling:

• 200g chicken thigh (minced)
• 200g prawns (peeled, deveined, and chopped finely)
• 2 spring onions (chopped)
• 1 tbsp ginger (grated)
• 2 garlic cloves (minced)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tsp salt
• ½ tsp white pepper

For the Dough (optional if making from scratch):

• 2 cups all-purpose flour
• ¾ cup warm water
• Pinch of salt

Dipping Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili oil (optional)
• 1 tsp honey
• 1 garlic clove (minced)
• 1 tsp fresh ginger (grated)

Step-by-Step Instructions

1. Prepare the Filling:
In a large bowl, combine the minced chicken and chopped prawns. You want the prawns to be finely chopped but still have some texture, so you get a nice bite in each dumpling. Add in the chopped spring onions, grated ginger, and minced garlic. Mix in the soy sauce, sesame oil, cornstarch, salt, and white pepper. Use your hands to gently mix the filling together, but don’t overwork it. Just until everything is evenly distributed. Set the filling aside in the fridge while you prepare the dough or wrappers.

2. Make the Dough:
If you’re making the dumpling dough from scratch, combine the flour and salt in a large bowl. Gradually add the warm water, stirring with chopsticks or a fork until a rough dough forms. Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. After resting, divide the dough into small, golf-ball-sized pieces. Roll each piece into a thin circle, about 3 inches in diameter. If you’re using store-bought wrappers, skip this step and keep them covered with a damp towel to prevent drying out.

3. Assemble the Dumplings:
Take a dumpling wrapper and place about a tablespoon of filling in the center. Be careful not to overfill it. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half over the filling and press the edges together to seal. You can pleat the edges for a more traditional look, or just press them tightly to ensure they’re sealed. Repeat with the remaining wrappers and filling, keeping the finished dumplings covered with a damp towel.

4. Cook the Dumplings:
There are two popular ways to cook dumplings—steaming or pan-frying. For steaming: Arrange the dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for about 8-10 minutes, until the filling is cooked through and the wrappers are tender. For pan-frying: Heat a tablespoon of oil in a non-stick pan over medium heat. Arrange the dumplings in the pan, making sure they don’t touch. Fry for 2-3 minutes until the bottoms are golden brown. Then, add ¼ cup of water to the pan, cover, and let the dumplings steam for another 5-7 minutes until the water evaporates and the filling is fully cooked.

5. Make the Dipping Sauce:
While the dumplings are cooking, whisk together the soy sauce, rice vinegar, sesame oil, chili oil (if using), honey, garlic, and ginger in a small bowl. Adjust the flavors to your liking—more honey for sweetness or chili oil for heat.

6. Serve:
Transfer the cooked dumplings to a serving platter and serve immediately with the dipping sauce on the side.

How to Serve

• Serve these dumplings with steamed white rice or a light vegetable stir-fry for a complete meal.
• Pair with a simple cucumber salad or Asian slaw for a refreshing contrast to the savory dumplings.
• These dumplings also make an amazing appetizer for a larger meal—set them out with extra dipping sauce and watch them disappear!

Additional Tips

1. Keep the Dough Covered: If you’re making the dough yourself, always keep the dough you’re not using covered with a damp cloth to prevent it from drying out.

2. Freeze for Later: You can freeze the uncooked dumplings on a tray until solid, then transfer them to a freezer bag. Cook them straight from frozen, just add an extra 2-3 minutes to the cooking time.

3. Don’t Overfill: It’s tempting to add more filling, but resist! Overfilling can cause the dumplings to burst open during cooking.

4. Control the Texture: If you like your prawns with a bit more bite, chop them roughly. For a smoother filling, chop them finer or even pulse in a food processor.

5. Use Non-Stick for Pan-Frying: If pan-frying, a non-stick skillet is your best friend. It ensures that the dumplings release easily and get that perfect crispy bottom.

Recipe Variations

Vegetarian Option: Swap out the chicken and prawns for a mix of mushrooms, tofu, and cabbage for a vegetarian filling.

Gluten-Free: Use gluten-free wrappers or make a gluten-free dough with a mix of rice flour and tapioca starch.

Spicy Kick: Add a pinch of red pepper flakes or a drizzle of hot chili oil into the filling for a spicy version.

Different Proteins: Try using ground turkey or beef instead of chicken, or mix in some minced scallops with the prawns for a seafood-heavy version.

Freezing and Storage

Storage: Cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a steamer or microwave before serving.

Freezing: For longer storage, freeze uncooked dumplings in a single layer on a tray, then transfer to a freezer bag. Cook straight from frozen, adding an extra few minutes to the steaming or frying time.

Reheating: For the best results, reheat in a pan with a little water to steam, then uncover to crisp up the bottom again.

Special Equipment

Bamboo Steamer or Metal Steamer: A bamboo steamer gives the dumplings a lovely, gentle steam, but a metal steamer works just as well.

Non-Stick Skillet: Essential for getting those golden, crispy bottoms without sticking.

FAQ

Can I use frozen prawns? Yes, just make sure to thaw and drain them well before using.

Can I make the filling ahead of time? Absolutely! You can prep the filling up to a day in advance. Just store it in an airtight container in the fridge.

What if my dumplings don’t seal properly? Make sure to wet the edges of the wrapper with water and press firmly to seal. You can also fold and pleat the edges to help them stay closed.

**Can I make these

gluten-free?** Yes, just use gluten-free wrappers or make a gluten-free dough.

What’s the best way to reheat leftovers? The best way is to reheat them in a non-stick pan with a little water, then fry the bottoms again to crisp them up.

Can I use store-bought wrappers? Definitely! They’re a great time-saver, just keep them covered with a damp towel to prevent drying out while assembling.

What can I serve with these dumplings? They pair well with steamed rice, a light stir-fry, or even just a simple dipping sauce.

I can’t wait to see how your chicken and prawn dumplings turn out! Don’t forget to snap a photo and tag me on Instagram—I love seeing your delicious creations!

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