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Photo of Pork and prawn dumplings in chicken broth by WW

Pork and prawn dumplings in chicken broth

Total Time
45 min
35 min
10 min
Making your own dumplings might not be as hard as you think and you can always make ahead of time and freeze them. Just combine your pork, prawn, shallots, water chestnuts, egg white, oyster sauces and wine. Then just wrap em up.


Lean pork mince

200 g

Raw peeled prawns

75 g, (Buy 150g) peeled, deviened, finely chopped

Green shallot(s)

2 individual, thinly sliced

Water chestnut(s)

78 g, finely chopped (Use 1/2 270g can)

Egg white

1 medium

Oyster sauce

1 tbs

Chinese rice wine

2 tsp

Sesame oil

½ tsp

Caster sugar

½ tsp


tsp, white

Wonton wrapper(s)

28 individual, square

Chicken broth

2 cup(s)

Shiitake mushrooms

100 g, trimmed

Pak choy

4 baby, cut in half crossways

Chinese broccoli (gai lan)

½ bunch(es), cut into 10cm lengths

Fresh red chilli

1 whole, desseded, thinly sliced

Fresh mint

cup(s), leaves


  1. Line a baking tray with baking paper. Combine pork, prawn, half the shallot, water chestnut, egg white, oyster sauce, wine, oil, sugar and pepper in a bowl.
  2. Place 1 wrapper on a clean board. Spoon 1 slightly heaped teaspoon of mince mixture in the centre of wrapper. Brush edges with water and fold into a triangle. Join 2 bottom points together to seal. Place on prepared tray. Repeat with remaining wrappers and mince mixture (see Tip).
  3. Place chicken broth and 4 cups of water in a large shallow saucepan over high heat. Bring to the boil. Add dumplings and mushrooms and simmer for 5 minutes or until dumplings are cooked through.
  4. Add pak choy and gai lan and cook for 30 seconds or until tender. Divide dumplings and vegetables among bowls. Ladle over broth. Top with chilli, mint and remaining shallot.


TIP: To freeze dumplings, space out on baking tray. Freeze until firm. Transfer to a snap-lock bag. Use from frozen.