Prawn and coriander steamed dumplings

Master these delicious prawn and coriander steamed dumplings with this fool-proof guide. From perfect pleats to crunchy crescents, you’ll be rapt with how simple it is to make these beauties at home.

By Jo Wilcox
  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


  • 250 gram raw prawn meat, defrosted
  • 1 shallot, finely diced
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped ginger
  • 2 tablespoon fresh chopped coriander
  • 1 teaspoon lime zest
  • sea salt
  • at least 24 dumpling wrappers (also called dumpling pastry; from specialist food stores or Asian supermarkets)
  • your favourite dipping sauce, a few greens and limes halves (optional), to serve


  • 1
    (NB: You'll need a bamboo steamer for this recipe.) Place first six ingredients in a food processor with a pinch of sea salt.
  • 2
    Blend until finely chopped and tacky.
  • 3
    Lay out each dumpling wrapper and top with 1 tsp prawn mixture.
  • 4
    Brush edges with water and then bring sides together to form semi-circles.
  • 5
    Starting in the centre and working towards the right, make a small pleat in the front of the wrapper, folding it over just at the top and pinching together. Do this twice more, working towards corner.
  • 6
    Repeat technique, starting in middle and working left, making another three pleats. Arrange on a lightly floured tray.
  • 7
    Repeat until mixture and wrappers are used up. You can now steam dumplings, or cover and chill for cooking later that day, or freeze for up to 1 month.
  • 8
    Cook in batches. Fill base of a large frying pan with hot water. Stand steamer in pan, line with baking paper and add dumplings, leaving space in between.
  • 9
    Turn heat to medium, cover and steam over simmering water for 8-10 minutes or until dumplings are tender and cooked.
  • 10
    Serve with dipping sauce, a few greens and limes for squeezing if you wish.