Pan-Seared Chive and Prawn Dumplings


Preparation info

  • Makes


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

With the urbanisation of China’s big cities including Beijing, street foods like this dumpling, which could be found at almost any street corner, are fast becoming a thing of the past. This is a simple dumpling with honest flavours, but even the best street versions have shortcomings—usually because the pastry is not very palatable. In our version, we layered our pastry to make it fluffier and lighter.


  • Cooking oil 1 Tbsp
  • Aged black vinegar for dipping


    1. Combine all filling ingredients in a bowl and mix well. Refrigerate until needed.
    2. Prepare dumpling skin. Combine both types of flour in a large mixing bowl. Add water and knead for about 5 minutes until dough is slightly elastic. Divide dough into 6 balls.
    3. Roll each ball of dough out into a thin circle. Spoon some filling onto the centre of each circle and enclose by folding dough into a semi-circle. Pleat the edges decoratively, if desired.
    4. Preheat an electric pan to 160°C (325°F), or a conventional frying pan over medium heat. Add oil and sear dumplings evenly for about 12 minutes until golden brown. Serve immediately, with black vinegar on the side as a dipping sauce.