Golden  Dumplings

serves 5
30 mins


  • 270 g chicken breasts
  • 270 g prawns, minced
  • 2 tbsp spring onions, chopped
  • 3 tbsp bok choy, chopped
  • 1 tbsp oyster sauce
  • ½ tbsp sesame oil
  • 2 tbsp corn flour
  • 1 tbsp ginger powder
  • ½ tbsp garlic powder
  • A pinch of salt
  • 1 tsp white pepper
  • 2 tbsp oil
  • 360 g Perfect Italiano Grated Mozarella Cheese
  • 100 ml chicken stock + 100 ml water
  • 1 packet dumpling skin


  1. In a bowl,mix together all ingredients except Perfect Italiano Grated Mozarella Cheese, chicken stock and dumpling skin.
  2. Divide the Perfect Italiano Grated Mozarella Cheese into 20g balls and 30g ball of meat mixture.
  3. Place a cheese ball in the middle of the meat mixture and place it on the dumpling skin.
  4. Fold it into half and press the top closed. Make a pleat in either side and fold a tiny pleat on either side of the dumpling.
  5. Press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.
  6. In a large skillet, heat up the oil and pan fry the dumplings on one side. When the bottom is brown and crispy, add in chicken stock and water.
  7. Cover the pan and let it simmer over medium heat for 8-10 minutes, or until dumplings are cooked through and serve.