Preparation info
  • Serves


    • Difficulty


Appears in
Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A Cantonese classic. The shape of the uncooked dumplings auspiciously echoes that of old Chinese gold ingots, plump bellies surrounded by a high rim. You can use either yellow or white wonton skins for these, depending on your preference. Yellow skins taste faintly alkaline but are more resilient than white skins.


  • Prawns (shrimps) 180 g ( oz)
  • Coarsely minced pork with some fat 150


  1. Peel prawns and reserve heads and shells. Slit prawns along their backs and remove thread-like black intestines. Rinse prawns well and pat dry. Dice prawns with a cleaver, then use repeated chopping motions to mince them coarsely on the chopping board.
  2. Combine prawns with minced pork, oyster sauce, sesame oil, salt and pepper. Stir with chopsticks until well bl