I insist that you invest in a pack of dumpling moulds! I found these below from a nearby variety store for only $3 (3 different sizes). They are so simple to use; place on a square of dumpling wrapper, add filling, clamp, trim excess dough, remove and then steam. 

I used the moulds to make my spinach prawn dumplings below. The dumplings can be steamed straight away OR you can place in freezer (carefully separated with baking paper) until ready to cook. When ready to cook you can remove from freezer approx 1 hr and then steam as normal but around 1 min extra to allow for the extra frost to be removed 🙂 

For a finishing touch I sprinkled on some micro garlic chives (available at Woolworths) and served with a soy dipping sauce

For the dumpling wrappers I used Hagou flour (found in Asian Grocery stores). In my recipe I used the instruction on the brand that I bought so be sure to check the directions on the packet to suit.









Prawn Spinach Dumplings
Serves 4
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  1. 250g Hagou flour
  2. 100g boiling water
  3. 10g oil
  4. large dumpling mould
  5. FILLING:-
  6. 1/4 cup chopped garlic chives
  7. 6 cloves garlic, minced
  8. 1tbspn minced ginger
  9. 1 tsp salt
  10. 1 tsp cracked pepper
  11. 350g small green prawns, peeled & roughly chopped
  12. 1/2 bunch spinach, blanched, drained, thinly sliced
  13. 1 tbspn oyster sauce
  14. micro garlic chives (garnish)
  15. Soy dipping sauce (optional)
  1. Combine all filling ingredients and set aside in fridge
  2. Follow directions on the Hagou flour packet to make a batch of dough (see notes below)
  3. Roll dough as thin as you can (without breaking)
  4. cut a square of dough and place in a dumpling mould
  5. Scoop in 1 tsp of prawn filling
  6. Clamp dumpling mould, remove excess dough and remove onto baking paper
  7. Cook dumpling for approx. 6 minutes in a steamer
  8. Serve
  1. Hagou flour can be found in Asian Grocery stores
  2. Generally the method will be;
  3. combine 150g hagou flour with 100g boiling water and mix until combined
  4. in a seperate bowl combine 100 additional hagou flour with oil then add to original mixture
  5. Stir and then knead until well combined and elasticy
  6. Roll out using a rolling pin
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