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Prawn and Snow Pea Dumplings with Chilli Dipping Sauce

By 11/03/2013May 23rd, 2017No Comments

Makes: 20-30 dumplings


  • 250g fresh snow peas, finely chopped
  • 500g green prawns, remove shell and deveined (without the shell = 250g)
  • 2 tbsp. fresh ginger, and grated
  • 1 tbsp. wheat-free light soy sauce
  • 1 tbsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 egg, beaten
  • 20-30 egg wonton wrappers

Ingredients for dipping sauce

  • ¼ cup if of tamari soy sauce
  • 4 tbsp. of finely chopped coriander
  • 1 small fresh chilli, finely chopped
  • 2 tsp. of honey or unfiltered agave nectar


In a food processor add the prawns, ginger, soy, vinegar, and sesame oil, and pulse till roughly mixed, transfer into a large bowl.

Steam or blanche the snow peas till soft and mix will the prawn mixture.

Place 1 tsp. of the filling in the centre of each wonton wrapper and brush edges with a little water, fold over into a triangle, pressingedges together to form a dumpling. Place a baking paper lined tray.

Line a steamer with baking paper and place over a pan of boiling water. Steam the dumplings for 5 minutes or until filling is cooked and wrappers tender.

Mix all of the dipping sauce ingredients together and serve on a platter with the dipping sauce in the middle.