Crispy Prawn and Chive Potstickers

Crispy Prawn and Chive Potstickers

Foodie’s kitchen scientist Kelly Yau experiments with recipes in her tiny Hong Kong kitchen

Brought to you by:  
Kelly Yau  Kelly Yau  | over 3 years ago

This article originally appeared in the May issue of Foodie Magazine: Jamie's Hong Kong. Read it here! 


Makes around 30-40 potstickers


  • 1 lb dumpling wrappers (the white ones)
  • 1 ½ lbs large prawns, de-shelled and vines removed
  • 225g Chinese chives, finely chopped
  • 3 tbsp light soy sauce
  • ½ tsp pepper
  • ½ tsp sesame oil
  • 1 ½ tbsp corn starch
  • 1 tsp Chinese rice wine


Dipping sauce

  • 1 tbsp light soy sauce
  • 2 tbsp Thai sweet chilli sauce
  • 1 tbsp Worcester sauce
  • ½ tsp chili oil (optional)


1. Split half the prawns and put them into a blender until smooth and chop the remaining prawns into 2 or 3 pieces.

2. Combine the prawn pieces and prawn paste in a bowl with the chives, soy sauce, pepper, sesame oil, corn starch and rice wine. Chill the mixture for 1-2 hours.

3. To make the potstickers, put 1 teaspoon of the prawn mixture in the center of the wrapper. Make sure that there’s at least one piece of prawn in the potsticker. Dampen the edges of the wrapper with a little water to make it sticky. I am using a dumpling utensil (a white clip that folds the potstickers and crimps the edges) which you can buy at any Chinese cookware shop. If you are not using this, fold the potsticker in half and crimp the edges by hand. 

4. To make the dipping sauce, combine all the sauces and mix well.

5. To cook the potstickers, drizzle a little oil and heat a large pan on medium heat. Add the dumplings to the pan and add ¼ cup of water. Put a lid on the pan and cook until the water has fully evaporated. Continue to brown until they are crispy. Serve immediately with dipping sauce.

Image title

Image title

Image title

Image title


TIPS:

  • You can vary the fillings each time you make these. Try prawns and shiitake mushrooms, prawns and squid with chives, and prawns with celery and bamboo shoots.
  • I made these potstickers especially for my friend Emma who is a pescetarian and loves dumplings. She loves spicy dipping sauces and her favourite sauce mix is chili bean bean, sweet soy sauce and black vinegar.
  • The potstickers freeze very well but make sure they do not touch each other when you put them in the freezer. They can be cooked from frozen.

Kelly Yau

Kelly Yau | Hong Kong, home of dim sum

Hi I'm Kelly, I create the 'Chineasy Food' column! I love to use seasonal Hong Kong ingredients.

share the ♥