Chef's Recipes

Prawn and chicken pot-sticker dumplings

Australian Gourmet Traveller recipe for prawn and chicken pot-sticker dumplings by Andrew McConnell from Supernormal in Melbourne.

By Andrew McConnell
  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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Prawn and chicken pot-sticker dumplings


  • 20 wonton skins (white Shanghai wrappers)
  • 1½ tsp cornflour
  • 2 tbsp grapeseed oil
  • To serve: Chinese brown rice vinegar
Dumpling filling
  • 750 gm whole uncooked Australian prawns, peeled, cleaned and deveined (about 400gm prawn meat)
  • 100 gm minced chicken, seasoned with ½ tsp light soy sauce
  • 10 gm garlic chives, chopped
  • ¾ tsp sesame oil
  • ¼ tsp caster sugar
  • Good pinch of ground white pepper


  • 1
    For dumpling filling, coarsely dice 100gm prawns and refrigerate. Flatten remainder by hitting each prawn with the side of a cleaver, then chop into a fine mince and combine in a bowl with ¾ tsp salt. Mix well. Holding the prawn mix in your palm, throw from a height into a large bowl. Repeat about 30 times until the mince binds and feels elastic. This creates a nice texture to the filling. Transfer to an electric mixer fitted with a paddle attachment, add remaining ingredients and mix on medium speed until combined (1 minute). Add reserved diced prawns and stir to combined well and evenly. Test seasoning by frying a little of the filling in a non-stick frying pan and adjust seasoning if necessary.
  • 2
    Spoon 2 tsp of mixture onto the centre of each wonton wrapper, ensuring there are diced prawn pieces in each. Brush the edges with a little water and fold the wrappers to enclose, pleating the edge with your fingertips. Stand the dumplings upright on a plate lined with baking paper and refrigerate while working with the remainder.
  • 3
    Whisk half the cornflour into 185ml water and heat half the grapeseed oil in a non-stick medium frying pan. Arrange half the dumplings in a circle in the centre of the pan and cook over medium-high heat until golden (3-4 minutes). Then pour cornstarch slurry over the dumplings, quickly cover with a lid and cook for 4 minutes. Uncover and cook until the liquid has evaporated and dumplings have formed a thin golden crust (2-4 minutes). When ready, place a plate over the pan, invert quickly and serve with a bowl of Chinese brown rice vinegar diluted with a splash of water to taste. Repeat with remaining dumplings and cornstarch slurry.


Drink Suggestion: 2012 Wittmann “Estate” Riesling, Rheinhessen, Germany. This is the powerful side of German riesling – impact and texture balanced by pure and precise acidity. Drink suggestion by Leanne Altmann