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Jade prawn dumplings

Australian Gourmet Traveller recipe for jade prawn dumplings.

By Emma Knowles
  • 50 mins preparation
  • 5 mins cooking
  • Serves 4 - 6
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Jade prawn dumplings
The skins of these dumplings are given a hint of green with the addition of spinach and garlic chives. You can freeze them in a single layer if you like, then store them in the freezer for up to a month.


  • 500 gm uncooked peeled prawns, cleaned, coarsely chopped
  • 1½ tbsp soy sauce
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 1 eggwhite
  • Freshly ground white pepper, to taste
  • ¼ cup finely sliced en choy (also called amaranth or Chinese spinach)
  • 2 spring onions, thinly sliced
  • To serve: soy sauce and chilli sauce
Jade wrapper dough
  • 100 gm spinach leaves
  • ½ bunch garlic chives, coarsely chopped
  • 130 ml vegetable oil
  • 110 gm (1 cup) rice flour, plus extra for dusting
  • 80 gm (3/4 cup) tapioca flour


  • 1
    Process three-quarters of the prawns and soy sauce, ginger and garlic in a food processor until finely chopped. Add eggwhite, process to combine, then season with white pepper. Transfer to a bowl, add en choy, spring onion and remaining prawns, mix to combine and refrigerate until required.
  • 2
    For jade wrapper dough, blanch spinach and chives until bright green (30 seconds), drain, refresh in iced water, drain again, squeeze out excess water, then process in a blender with oil. Pass through a fine sieve (discard solids) and set aside.
  • 3
    Combine flours in a bowl, make a well in the centre, add 2 tbsp spinach mixture, then 160ml boiling water and mix with chopsticks or a knife to combine. Tip out onto a surface dusted with rice flour, knead until smooth (1-2 minutes), halve and place one half in a zip-lock bag while you work with the other. Pinch off walnut-sized balls of dough, roll out on a work surface dusted with rice flour to a 2mm-thick round, place a heaped teaspoonful of prawn mixture in the centre, brush edges with water and fold in half, pressing to seal. Place in a steamer basket lined with baking paper and repeat with remaining dough and filling.
  • 4
    Steam dumplings over a saucepan of simmering water until translucent and filling feels firm when dumplings are gently squeezed (4-5 minutes). Serve hot with soy and chilli sauces for dipping.


Drink Suggestion: Crisp young riesling. Drink suggestion by Max Allen