Pork and Prawn Dumplings

Ba Dum Dumplings - Pork and Prawn Potstickers

Melt in the mouth dumplings with spicy pork and chunky prawn filling.

Also known as “Goyza,” there are a huge rang of fillings. This is one of the most widely, recommend filling with a little Rocker Mama twist.

Ingredients 

Dough

• 185ml slightly boiling water

• 300g plain flour, sifted

• Sunflower or ground nut oil

• 75ml boiled water

Filling

• 280g pork mince (full fat is better, but not healthier!)

• 80g raw king prawns, peeled and roughly chopped

• 4 slices of courgette, finely chopped into little cubes

• 3 garlic cloves, finely chopped

• 1 green finger chilli, finely chopped

• 1 spring onion’s stalk, finely chopped

• 2 tbsp Soy Sauce

• 2 tbsp Shaoxing wine (Chinese rice wine)

• 1 tsp sesame oil

• Pinch of salt

• Pinch of white pepper

• Pinch fresh chopped, parsley

Method 

Dough

1. Mosh pit – In a large bowl, mix together the flour and water to form a ball of dough. Add extra water or flour if the consistency is too dry or too wet.

2. Knead the dough for 15mins on a lightly floured surface. The dough should be smooth on the outside with an elastic texture. 

3. Roll the dough into a ball and cover with a damp tea towel and leave to rest for 15mins.

4. Take the dough ball and stick your thumb in the middle. The using both hands keep twisting and spinning the dough until you are left with a large, even ring of dough. Slice this ring into even 2cm, rounds or approx. 30 slices.

5. Cover your rounds with a damp towel and remove one at a time, keeping the rest covered. Don’t leave the dough for too long as it will dry out and become difficult to fold.

6. Place a round on a floured surface. Using a floured, rolling pin or small jar and twisting the round in your other hand roll out the edges. Leave the centre slightly thicker than the edges. The size of the dumpling, round depends on what folding technique you will use. Average is 5 – 7cm in diameter but try to keep them thin, almost see-through.
   

Filling

7. Mosh pit – In a large bowl, mash together all of the filling ingredients. Smell your mixture and season further to your required taste.

Folding

8. The most basic method is to place a round on a floured surface. Place 2 – 3 teaspoons of filling into the centre and fold into a semi-circle. Pinch the edges together.  You can also use a shop-bought dumpling shaper. Never over fill your rounds or you won't be able to shape them properly. How about a fancy fold? Check out our post Ba Dum Dumplings – Fancy Folds for lots of different and unique folding techniques to get creative with.

Cooking

1. Heat the sunflower oil in a large frying pan, over a medium heat. Cook your dumplings in batches to avoid them sticking to each other.

2. Fry for 3-4mins until golden brown do not turn or flip the dumplings.

3. Add the boiling water to the pan and cover with a tight-fitting lid. Steam for 5mins then remove the lid and let the water evaporate. 

4. Serve on a bed of fresh, mixed salad leaves. Accompany with chilli oil and black vinegar mixed with a dash of light soy sauce to use as dipping sauces. Oh, and a large glass of white wine. Well-deserved after all your hard work. White wine is a perfect pairing with fish and pork dishes.

💡 Pro Tips

• This recipe makes approx. 30 dumplings. This can change depending on the folding techniques used and how thick you keep the dough.

• You can use shop-bought round gow gee wrappers or Shanghi wrappers if you don’t want to make the dough. Its better if you make it fresh though.

• Check out our fancy folding techniques here -

• Check out our other dumpling fillings, packed full of flavour (Coming Soon.......)

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