I am a dumpling nut, just keep them coming and I’m happy. You can make your own wrappers but really the store wrapper are great, especially if you have a local Asian grocer.


  • 250g green prawns
  • 3cm piece fresh ginger
  • 2 green onions, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 30 gow gee wrappers
  • Soy sauce, to serve


Peel and clean prawns, chop into a rough mince. Transfer to a medium bowl.
Peel and finely grate ginger and thinly slice green onion.
Mix ginger, onion, soy, oyster sauce and oil into prawns.
Place 1 gow gee wrapper on a flat surface. Spoon 2 teaspoons of prawn mixture into centre of wrapper. Brush edges with cold water.
Press edges together to seal, then pleat. Place on a baking paper-lined baking tray.
Repeat with remaining wrappers and prawn mixture.
Line a large bamboo steamer with baking paper. Place over a wok of simmering water. Place 1/3 of the dumplings in steamer (make sure they’re not touching). Cover. Steam for 5 minutes or until wrappers are translucent and prawn mixture is cooked through.
Repeat with remaining dumplings in 2 batches.
Serve with soy.
David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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