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Photo of Prawn and shiitake steamed dumplings by WW

Prawn and shiitake steamed dumplings

Total Time
45 min
30 min
15 min
Shitake mushrooms add a rich smoky flavour, plus they are packed with vitamins and minerals.


Dried shiitake mushrooms

2 individual

Raw peeled prawns

225 g, (bought peeled), deveined, finely chopped

Fresh ginger

2 tsp

Green shallot(s)

3 individual, thinly sliced, plus extra

Chinese rice wine

2 tsp, (shaoxing)

Sesame oil

1 tsp

Caster sugar

1 tsp

Wonton wrapper(s)

240 g, (24 x 10g wrappers)

Fresh red chilli

1 whole, deseeded, finely chopped

Reduced salt soy sauce

1½ tbs

Rice wine vinegar

3 tsp


  1. Place mushroom in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water and stand for 10 minutes. Drain. Remove stems. Finely chop.
  2. Place mushroom, mince, prawn, ginger, shallot, Chinese rice wine, sesame oil and ½ teaspoon sugar in a medium bowl. Season with salt and stir to combine.
  3. Place wrappers on a clean surface and cover with a clean, damp tea towel. Working with one at a time, place 2 teaspoons mince filling in centre of each wrapper. Using a pastry brush, brush edges of wrapper with a little water. Fold in half, then fold corners towards the centre.
  4. Place dumplings in a steamer basket lined with baking paper. Steam, covered, in batches, over simmering water for 6-7 minutes or until cooked through.
  5. Meanwhile, combine chilli, soy sauce, vinegar and remaining sugar in a small bowl. Serve dumplings with dipping sauce.


TIPS: Covering wrappers helps to prevent them from drying out. Make sure the water doesn’t touch the dumplings or they’ll go soggy.