Created by: Love Australian Prawns
Serves: 40 dumplings


  • 1 garlic clove, finely chopped
  • 1 green onion, finely chopped
  • 1 cup of coriander, finely chopped plus extra to garnish
  • 10 Chinese chives, finely chopped
  • 2 dried shiitake mushrooms, rehydrated and finely chopped
  • 2 pieces fresh wombok (Chinese cabbage) leaves, finely chopped
  • 150 g Australian prawns, peeled and deveined, finely diced  
  • 1 teaspoon soy sauce
  • ½ teaspoon sugar
  • 2 teaspoons sesame oil
  • 40 wonton wrappers

Chilli Broth

  • 200 ml chicken stock from steam boat 
  • ½ tablespoon oyster sauce
  • 4 teaspoons chilli oil
  • Micro red vein sorrel to serve 


  1. Place garlic, green onion, coriander, chives, mushrooms, wombok, prawns, soy, sugar and sesame oil into a bowl and mix to combine. 
  2. Working with 5 wonton wrappers at a time. Place 1 teaspoon of prawn mixture onto the centre of each wrapper, lightly wet all sides. Fold into a triangle and press to seal. Take corners of the triangle at the base and press together to seal. Repeat with remaining wonton wrappers and mixture. 
  3. Place wontons into the steam boat and cook for 8-10 minutes or until cooked and tender. Place into individual bowls and spoon over chilli broth and top with micro sorrel to serve.