Recipe of the month!

Prawn and Pork Dumpling

10 wonton wrappers

Groundnut oil to grease

2 tablespoons light soy sauce

For the filling

125g minced pork

125g raw tiger prawns, shelled, deveined and roughly chopped

1 large spring onion, finely chopped

1 medium red chili finely chopped

1 tablespoon freshly grated ginger root

1 tablespoon of light soy sauce

1tablespoon of Shaohsing rice wine or dry sherry

1 teaspoon of toasted sesame oil

2 teaspoons corn flour

1 pinch of sea salt flakes and black pepper


  1. Mix all ingredients for the filling in a bowl.
  2. Take one wonton wrapper and place two teaspoons of filling in the centre. Then gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the centre exposed.
  3. Oil the bottom of the bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with lid and place over a pan of bowling water (making sure the water does not touch the bottom of the steamer) Steam the dumplings for 6-8 minutes till cooked.
  4. Put soy sauce, chilli or your condiment of choice in a bowl and serve with the dumpling. YUM!!


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