• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 20 pieces round {wantan} skin
  • Filling (A):
  • 225g lean meat, minced
  • 75g diced fatty pork
  • 150g prawns, diced
  • 1 black mushroom, soaked and chopped finely
  • 2 water chestnuts, minced and with excess water squeezed out
  • Seasoning:
  • 1/2 tsp salt
  • 1/2 tbsp sugar
  • 1/4 tsp monosodium glutamate
  • A dash of pepper
  • 1 egg white
  • 1/2 tbsp sesame oil
  • 1 1/2 tbsp tapioca flour
  • Garnishing:
  • 1-2 tbsp cooked crab roe


  1. Combine (A) in a mixing bowl. Add in seasoning ingredients and combine well. Form into a ball and slap mixture against the sides of the bowl till it is sticky. Refrigerate mixture for 40 to 60 minutes.
  2. Put two teaspoons of the filling in the centre of each {wantan} skin. Gather the edge of the wrapper together so that only the top of the filling is seen. Place dumplings on a greased bamboo steaming rack.
  3. Sprinkle the top of each dumpling with crab roe. Steam for 10 to 12 minutes.

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