Seafood dumplings

This delicious recipe for seafood dumplings was given to me by Chef Andrew McConnell around 15 years ago and it remains the best dumpling recipe in my repertoire. Dumplings are synonymous with celebrations in Chinese cuisine and I do hope you will read about the history of the dumpling after this recipe. Enjoy.



100 g flat head, skinned and boned
100 g dice prawn meat
1 tablespoon fine dice spring onion
1 tablespoon fresh chopped coriander
1 tablespoon tamari
2 tablespoons toasted macadamia nuts, chopped
1 teaspoon fine dice ginger
½ teaspoon sesame oil
½ lemon zest fine chopped
1 small pack square Gluten Free wonton skins

Dipping sauce
2 tablespoons Chinese black vinegar
2 tablespoons water
1 teaspoon sugar
1 teaspoon julienne ginger
1 teaspoon chilli oil (optional)


  1. In food processor blitz the flat head until just blended. (Do not over work).
  2. Place fish paste into mixing bowl and add all the ingredients, fold together gently.
  3. Take a teaspoon of filling and place in the centre of a wonton skin.
  4. To seal the dumpling dip your finger into a cup of cold water and run it around the edge.
  5. Fold over filling and seal dumpling by pressing firmly between thumb and fore finger.
  6. Take care not to leave any air pockets in the dumplings themselves.
  7. At this stage you should have a rectangle.
  8. Now fold and press the two distant points together to make what almost looks like tortellini.
  9. For the dipping sauce whisk the water, sugar and vinegar together just enough to dissolve sugar. Add ginger.
  10. Line a bamboo steamer with baking paper and set into a large wok.
  11. Place enough water to come up to the side of the steamer but not enough to wet the dumplings.
  12. Lay batches of 12 dumplings at a time into the steamer. Cover with a lid.
  13. Steam for 5-7 minutes, check for doneness before serving.
  14. Combine all ingredients for the dipping sauce and serve with dumplings.

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