• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 20 people
  • Difficulty Normal

Recipe Ingredient

  • 100g fish fillet, minced
  • 100g prawns, chopped
  • 100g chicken, minced
  • 3 waterchestnuts, chopped
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped red chilli
  • 1 tbsp chopped fresh coriander
  • 2 dried Chinese mushrooms, soaked and diced
  • Seasoning (A) – for fish and prawns
  • 1/2 tsp Shao Hsing Hua Tiau wine
  • Pinch of salt
  • Dash of pepper
  • 10 round wonton wrappers
  • 10 square wonton wrappers
  • Some sesame seeds
  • Seasoning (B) – for chicken
  • 1 tbsp light soy sauce
  • 1 tbsp abalone sauce
  • 1/2 tsp sugar
  • 1/4 tsp salt or to taste
  • 1/2 tbsp oyster sauce
  • A good dash of pepper
  • 1 tsp ginger juice
  • 1 tsp sesame oil
  • 1/2 tsp chicken stock granules
  • For the dip
  • 4 tbsp chilli sauce
  • 2 tbsp Thai sweet chilli sauce
  • Cider vinegar to taste


  1. Marinate minced chicken with seasoning ingredients (B) and set aside.
  2. Put chopped prawns and fish into a mixing bowl and stir in seasoning (A).
  3. In a large mixing bowl put in all the seasoned meat and mix in chilli, mushrooms and water chestnuts.
  4. Stir to combine the ingredients thoroughly. Add the spring onions and coriander to mix.
  5. To make the steamed dumplings: Hold one piece of round wonton wrapper in the palm of your hand. Place on it about 1½ teaspoons of the filling.
  6. Fold and pleat into a flower-like shape, pressing to secure. Continue with remaining wonton wrappers.
  7. Arrange dumplings on greased bamboo baskets and steam over rapid boiling water for 8-10 minutes or until cooked. Serve with dipping sauce.
  8. To make the deep-fried dumplings: Put 1½ teaspoons filling in the centre of a square wonton wrapper. Fold in half and pinch edges together. Continue with remaining wonton wrappers. Brush the dumplings with egg white and sprinkle with some sesame seeds.
  9. Heat enough oil and deep-fry dumplings in batches until golden. Drain from oil and serve with dipping sauce.

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