Here is an unusual recipe for those of you seeking to add something new and exciting into your cuisine! These steamed pork and prawn dumplings are sure to impress. This recipe for beautiful pork, prawn & goji berry steamed dumplings is featured in James Wong’s Homegrown Revolution. Here is my affiliate link to that cookbook on Amazon. Thanks so much to ethnobotanist and host of the award-winning BBC television series Grow Your Own Drugs, James Wong for sharing his recipe with us. James Wong proves that DIY gardening can be much more exciting than the usual spuds and sprouts and reveals an exciting array of unique, easy-to-grow crops to help bring home gardening into the 21st century.
Pork, Prawn & Goji Berry Steamed Dumplings Recipe
Splashed across the pages of glossy magazines for their sky-high antioxidant levels and with a dedicated celebrity following, the exotic Himalayan goji berry, you might be surprised to learn, lives a secret double life as a common, and quite often very invasive weed throughout much of the US. This super easy, very delicious dim sum treat is easier to make than you might think. Serve with soy sauce as a starter, or serve with steamed or fried rice as a meal. I hope you enjoy these super-easy dim sum dumplings enriched with the fruitiness of homegrown goji.
Serves 4 as a starter or side
Pork, Prawn & Goji Berry Steamed Dumplings Ingredients:
- 100g minced pork
- 18 raw king prawns, shelled (pre-prepared)
- 2.5cm piece of ginger, peeled and finely grated
- 2 spring onions, finely sliced
- 4 cloves of garlic, finely chopped
- 65g fresh goji berries
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tsp Chinese rice wine (or mirin)
- 2 tsp sugar
- 2tsp cornflour
- 20 wonton wrappers
How To Make Steamed Pork And Prawn Dumplings
Start by pulling the pork and prawns in a food processor for about 1 minute or until the mixture looks roughly chopped and well combined. Aim for a chunky texture a bit like minced beef.
Tip the mixture into a mixing bowl and squeeze in the juice from the grated ginger, discarding the fibre. Add the spring onion, garlic, goji berries (keep a handful back for decoration), soy sauce, sesame oil and rice wine. Sprinkle in the sugar and cornflour and then roll up your sleeves and mix well with your fingertips to combine.
Brush around the edges of each wonton wrapper with a few drops of water (use a brush or your fingers). Dollop a tablespoon of the mixture in the centre, lifting up the edges of the wrapper around the filling, creating pleated folds (almost like a mini pork pie without the lid).
Top each homemade dumpling with a fresh goji berry and steam on high heat for 10-15 minutes.
Serve the Pork, Prawn & Goji Berry Steamed Dumplings with soy sauce as a starter, or for the true domestic gods or goddesses among you, with several other plates of freshly made dim sum.
Printable Pork Prawn Dumpling Recipe Card
Steamed Pork And Prawn Dumplings
Ingredients
- 100g minced pork
- 18 raw king prawns, shelled (pre-prepared)
- 2.5cm piece of ginger, peeled and finely grated
- 2 spring onions, finely sliced
- 4 cloves of garlic, finely chopped
- 65g fresh goji berries
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tsp Chinese rice wine (or mirin)
- 2 tsp sugar
- 2 tsp cornflour
- 20 wonton wrappers
Instructions
- Start by pulling the pork and prawns in a food processor for about 1 minute or until the mixture looks roughly chopped and well combined. Aim for a chunky texture a bit like minced beef.
- Tip the mixture into a mixing bowl and squeeze in the juice from the grated ginger, discarding the fibre. Add the spring onion, garlic, goji berries (keep a handful back for decoration), soy sauce, sesame oil and rice wine. Sprinkle in the sugar and cornflour and then roll up your sleeves and mix well with your fingertips to combine.
- Brush around the edges of each wonton wrapper with a few drops of water (use a brush or your fingers). Dollop a tablespoon of the mixture in the centre, lifting up the edges of the wrapper around the filling, creating pleated folds (almost like a mini pork pie without the lid).
- Top each pork & prawn dumpling with a fresh goji berry and steam on high heat for 10-15 minutes.
Nutrition Facts
Steamed Pork And Prawn Dumplings
Serves: 4
|
Amount Per Serving: 5 wantons
|
||
|---|---|---|
| Calories | 627.53 kcal | |
| % Daily Value* | ||
| Total Fat 7.1 g | 10.8% | |
| Saturated Fat 1.75 g | 5% | |
| Trans Fat 0.0 g | ||
| Cholesterol 64.17 mg | 21.3% | |
| Sodium 1386.24 mg | 57.8% | |
| Total Carbohydrate 110.48 g | 36.7% | |
| Dietary Fiber 5.38 g | 20% | |
| Sugars 9.75 g | ||
| Protein 27.69 g | ||
| Vitamin A 2.82 % | Vitamin C 11.51 % | |
| Calcium 13.99 % | Iron 39.43 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
From goji berries and sweet potatoes to cucamelons and electric daisies, James Wong‘s Homegrown Revolution (Weidenfeld & Nicolson, an imprint of Orion Publishing, November 2013) by James Wong presents a revolutionary, yet accessible approach to edible gardening. Packed with stunning photographs, delicious recipes and useful tips, James Wong’s Homegrown Revolution will inspire newbie growers and seasoned veterans alike.
Homemade Dumpling Pro Tips
Here are some pro tips for making homemade dumplings:
- Perfect Filling Texture – Finely chop or mince ingredients and mix well to create a cohesive, juicy filling. Adding a bit of cornstarch or broth helps retain moisture.
- Well-Sealed Dumplings – Use a light touch of water on the edges of the wrapper to ensure a strong seal. Press firmly to prevent leaks during steaming or cooking.
- Avoid Overfilling – Too much filling makes dumplings hard to seal and more likely to burst open when cooked. A teaspoon-size portion usually works best.
- Keep Wrappers from Drying Out – Cover dumpling wrappers and assembled dumplings with a damp towel to prevent them from drying while you work.
- Steam Properly – Use parchment paper or cabbage leaves in the steamer to prevent sticking. Make sure there’s enough space between dumplings for even cooking.
- Freeze for Later – Arrange uncooked dumplings on a tray in a single layer, freeze them, then transfer to a bag for easy storage. Cook straight from frozen without thawing.
- Dipping Sauce Matters – A simple mix of soy sauce, vinegar, sesame oil, and chili flakes enhances the flavor of your dumplings beautifully.
Conclusion
Making your own pork and steamed prawn dumplings is a rewarding experience that allows you to control the quality of ingredients, customize flavors, and enjoy the satisfaction of homemade food. The combination of tender pork and juicy prawns creates a delicious balance of savory richness and delicate sweetness, enhanced by aromatics like garlic, ginger, and sesame oil. When steamed, the dumplings develop a soft, slightly chewy wrapper that perfectly complements the flavorful filling. Homemade dumplings not only taste fresher and more authentic but also provide a fun and engaging cooking experience, making them well worth the effort.
This prawn dumplings recipe is sure to be a hit. My whole family just loved them. Do you think you will try making these steamed pork prawn wontons?
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