Crispy Pork and Prawn Dumplings In A Curry Satay Sauce

I love dumplings, especially if they're juicy, crispy pork and prawn dumplings that's served with a rich, flavourful curry satay sauce - need I say more? 😌

Ingredients

Dumpling filling:

• 125g pork mince (or substitute with other mince)
• 100g prawn, finely chopped
• 2 slices lotus root, minced
• ¼ cup coriander, minced
• 2 spring onions, minced
• 1 tsp oyster sauce
• 1 tsp Shaoxing wine
• 1 ½ tsp light soy sauce
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• ½ tsp MSG
• 1 tsp sugar

Dumpling wrappers (homemade):

• 220g plain flour
• Around 110ml warm water
• Pinch of salt

Dumpling skirt:

• 1 tsp cornstarch
• ½ tsp plain flour
• Pinch of salt
• ⅔ cup water

Curry satay sauce:

• ½ curry block cube, sliced
• 1 tsp chilli powder
• 1 garlic clove, minced
• ½ tsp sesame seeds
• 2 tbsp hot oil
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tsp chilli oil
• ½ tbsp rice vinegar
• Pinch of sugar
• Chopped coriander
• 2–3 tbsp warm water (adjust for desired consistency)

Method

Make the filling

1. In a large bowl, combine pork mince, chopped prawns, lotus root, coriander, spring onion, oyster sauce, Shaoxing wine, soy sauce, garlic, ginger, MSG, and sugar.
2. Mix well for about 3 minutes until fully combined and slightly sticky.

Prepare the wrappers

1. In a mixing bowl, combine flour, warm water, and salt. Knead for 10–15 minutes until smooth.
2. Cover and let the dough rest for 30–60 minutes.
3. Cut dough into small pieces and roll each into a thin, round wrapper (about 20–22 total). Sprinkle cornstarch between wrappers to prevent sticking.

Assemble the dumplings

1. Place about 1 tbsp of filling in the center of each wrapper. Fold and seal as desired.

Cook with a crispy skirt

1. Heat a non-stick pan over medium heat with a small amount of oil. Arrange dumplings in the pan and pan fry until the bottoms start to brown - around 2-3 minutes.
2. In a small bowl, mix cornstarch, flour, salt, and water for the dumpling skirt. Pour it into the pan, cover and cook for 7-9 minutes before uncovering and cooking until the water evaporates and the bottom turns golden and crispy.

Make the curry satay sauce

1. In a heatproof bowl, add curry cube, chilli powder, garlic, sesame seeds, peanut butter, soy sauce, chilli oil, rice vinegar, sugar, and coriander.
2. Heat the hot oil until shimmering, then pour it over the ingredients to bloom the flavors.
3. Add warm water to thin to your preferred consistency and mix well.

Serve

1. Plate the dumplings with the crispy skirt intact, or break it up into individual pieces. Serve with the curry satay sauce for dipping or drizzling.