Pork and Prawn Dumplings (Victoria Fonseca)

5 from 4 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 495 kcal


  • 150 g Pork for minced meat
  • 150 g Tiger shrimp white
  • 1 Pc. Garlic bulb
  • 1 Pc. Ginger
  • 1 bunch Spring onions
  • 1 bunch Garlic Chives / Garlic Chives
  • 5 tsp Soy sauce reduced in salt
  • 5 tsp Sesame oil
  • 1 Pc. Egg
  • Starch
  • 9 Pc. Wonton pastry sheets
  • 6 Pc. Gyoza pastry sheets
  • Oil for frying
  • 1 package Pak Choi vegetables
  • 100 ml Chinese Chinkiang Black Vinegar
  • 100 ml Soy sauce reduced in salt
  • 1 tsp Chili oil
  • Pepper White
  • 1 tbsp Corn starch
  • 2 tbsp Flour
  • 3 tsp Sugar
  • Salt
  • 1 tbsp Sesame seeds


  • For the filling, let the minced meat and prawns alternate through the mince, then grate in the garlic and ginger. Finely chop the spring onion and garlic chives and also add to the bowl. Marinate with soy sauce and sesame oil. If it is still too stable, mix it with an egg and add a little starch.
  • The gyozas are filled on one half and folded, placed upright on the filling and then the edges are gently pressed into waves with your fingers.
  • The wontons are filled in the middle, then folded diagonally to form a triangle. The outer tips are then folded inwards again and carefully pressed into place.
  • Fry the Gyozas slowly with a little oil over medium heat.
  • Mix a cup of water with two spoons of flour and a spoon of starch. Add the water-flour mixture to the pan with the dumplings, put the lid on and let it steam. Then remove the lid from the gyozas and let them get crispy.
  • Let the wontons steep in the boiling water. Remove the leaves from the pak choi. Skim off the wontons, blanch the pak choi in the same water.
  • For the sauce, mix the chilli oil, soy sauce and Chinese vinegar and add sugar to taste. Marinate the pak choi and wonton in it.
  • Three pak choi leaves are placed on a round plate, followed by steamed wontons and fried gyoza on top. Sprinkle with sesame seeds.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 495kcalCarbohydrates: 42.9gProtein: 4.9gFat: 34g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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