Top 3 Dumpling Recipes - Marion's Kitchen

Ingredients

• 1/4 cup Vegetable Oil (neutral oil for garlic oil)
• 4 cloves Garlic (coarsely chopped, keep chunks for oil)
• 3 pcs Large Green Thai Chilies (seeds removed for color, not heat)
• 2 pcs Bird's Eye Chilies (full heat, keep seeds)
• 2 cloves Garlic (for the green sauce, roughly chopped)
• 1 inch Coriander Root (trimmed, used for flavor in sauce)
• 1/2 tsp Salt (for sauce and filling)
• 1 tbsp Fish Sauce (adds umami to sauce)
• 1 tsp Granulated Sugar (balances acidity)
• 2 tbsp Lime Juice (freshly squeezed)
• 200 g Raw Prawns, Peeled and Deveined (fresh or thawed frozen; keep cold until use)
• 2 tbsp Chicken Stock (low-sodium, adds juiciness)
• 1 tsp Cornstarch (binds filling)
• 1/2 tsp Granulated Sugar (enhances prawn sweetness)
• 1/4 tsp White Pepper (adds subtle heat)
• 30 pcs Wonton Wrappers (store‑bought, 8‑inch round)

Instructions

1. Prepare Garlic Oil

   Heat the vegetable oil in a saucepan over low‑medium heat until warm. Add the coarsely chopped garlic and stir gently, keeping the garlic moving to avoid burning. When the garlic turns golden‑brown and fragrant, remove the pan from heat and set aside; the oil will continue to cook in the bowl.

   Time: PT5M

   Temperature: low‑medium

2. Make Green Chili Sauce

   Remove seeds and white pith from the three large green chilies, then roughly chop. Place the chilies, two bird's eye chilies, two garlic cloves, and the coriander root into a mortar. Add a pinch of salt and pound until you achieve a smooth paste. Transfer to a small bowl, stir in fish sauce, sugar, and lime juice until fully combined.

   Time: PT10M

3. Prepare Prawn Filling

   Divide the raw prawns: place about two‑thirds in a bowl and mince very finely by hand; keep the remaining one‑third coarsely chopped into small pieces. Add chicken stock, cornstarch, 1/2 tsp sugar, white pepper, and salt. Using chopsticks (or a fork), whisk vigorously for 2‑3 minutes until the mixture becomes glossy and slightly sticky.

   Time: PT10M

4. Assemble Dumplings

   Lay a wonton wrapper on a clean surface. Place about 1 tsp of filling in the center. Moisten the edges with a few drops of water, fold the wrapper over, press the sides together, and seal the top, leaving a small pleat if desired. Repeat until all wrappers are used.

   Time: PT15M

5. Cook Dumplings

   Bring a large pot of water to a rolling boil. Gently add the dumplings, stirring briefly to keep them from sticking. When they float to the surface, let them cook an additional 2‑3 minutes (total ~5 minutes). Remove with a slotted spoon and transfer to a serving plate.

   Time: PT5M

   Temperature: boiling

6. Finish and Serve

   Drizzle the warm garlic oil over the cooked dumplings, then spoon the green chili sauce on top. Finally, sprinkle the crispy garlic chips from the oil for texture and garnish with a few fresh cilantro leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Garlic: Garlic paste (use less)
• Instead of Large Green Thai Chilies: Anaheim peppers (color only)
• Instead of Bird's Eye Chilies: Thai red chilies
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Coriander Root: Cilantro stems
• Instead of Salt: Sea salt
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Granulated Sugar: Honey (1/2 tsp)
• Instead of Lime Juice: Rice vinegar (1 tbsp)
• Instead of Raw Prawns, Peeled and Deveined: Shrimp
• Instead of Chicken Stock: Water with a pinch of salt
• Instead of Cornstarch: All-purpose flour (1 tsp)
• Instead of Granulated Sugar: Honey (1/4 tsp)
• Instead of White Pepper: Black pepper (same amount)
• Instead of Wonton Wrappers: Gyoza wrappers

Equipment Needed

• Saucepan
• Mortar and Pestle
• Mixing Bowl
• Small Bowl
• Knife
• Cutting Board
• Pot for Boiling Water
• Slotted Spoon
• Plate
• Freezer Tray (optional)
• Zip‑lock Bag (optional)
• Chopsticks or Spoon

Critical Steps — Do Not Skip

• Avoid burning the garlic while making the oil.
• Remove seeds and pith from green chilies for vivid color.
• Mix the prawn filling vigorously to achieve a silky texture.
• Seal dumpling edges tightly to prevent leakage during boiling.
• Cook dumplings only until they float and finish in 2‑3 minutes to keep wrappers from over‑cooking.

Chef Tips from the Video

• Use both finely minced and coarsely chopped prawns for a pleasant textural contrast.
• Reserve a small amount of the garlic oil for drizzling over fried rice or noodles later.
• For extra brightness, add a few drops of extra lime juice to the sauce just before serving.

Troubleshooting

Storage

Refrigerator: Store cooked dumplings in an airtight container for up to 2 days.

Freezer: Uncooked dumplings can be frozen on a tray, then transferred to a zip‑lock bag; keep for up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the garlic oil and green chili sauce up to 2 days ahead; store each in sealed jars in the refrigerator.
• Freeze uncooked dumplings on a tray before bagging; they can be boiled directly from frozen.
• The filling can be mixed a few hours ahead and kept chilled.

Frequently Asked Questions