Prawn Dumpling Cups

Ingredients

Wonton Cups

• 24 square wonton wrappers
• 2 tbsp neutral oil (canola, grapeseed) for brushing
• Pinch of fine sea salt

Prawn Filling

• 400 g raw prawns, peeled and deveined (save a few chopped for texture)
• 150 g chicken or pork mince (or use all prawn)
• 2 spring onions (scallions), finely sliced
• 1 tbsp finely grated ginger
• 1 small garlic clove, minced
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp cornflour/cornstarch
• ¼ tsp white pepper
• ½ tsp sugar
• 1 tbsp finely chopped coriander (optional)

Sesame-Soy Dressing (to spoon on top)

• 2 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey or sugar
• 1 tsp chilli crisp or a pinch of chilli flakes (optional)
• 1 tbsp water (to loosen)

To Finish

• 1 small Lebanese cucumber, finely diced
• 2 tbsp finely sliced spring onion greens
• 2 tsp toasted sesame seeds
• Lime wedges, to serve

Equipment

• 2 standard 12-cup muffin tins
• Food processor (or chop by hand)
• Brush for oil
• Small bowl and whisk

Method

1. Heat oven & prep tins. Preheat to 190 °C (fan 170 °C). Lightly brush muffin cups with oil.
2. Make wonton cups. Brush both sides of each wrapper with a little oil and a pinch of salt. Press into the muffin cups to form “cups,” pleating edges if needed. Bake 8–10 minutes until lightly golden and crisp. Cool in tins.
3. Mix prawn filling. Pulse 300 g prawns in a processor to a rough paste (about 5–6 pulses). Finely chop remaining 100 g for texture. In a bowl, combine prawn paste, chopped prawn, mince (if using), spring onion, ginger, garlic, soy, sesame oil, vinegar, cornflour, white pepper, sugar, and coriander until tacky.
4. Bake filling. Spoon a heaped tablespoon of filling into each crisp wonton cup, mounding slightly. Return to oven for 10–12 minutes until filling is just cooked (opaque and firm).
5. Make dressing. Whisk soy, vinegar, sesame oil, honey, chilli (if using), and water until glossy.
6. Finish & serve. Transfer cups to a platter. Spoon a little dressing over each, top with diced cucumber, spring onion greens, and sesame seeds. Serve warm with lime wedges.

Notes & Substitutions

• Air-fryer option: Air-fry empty cups at 180 °C for 4–6 minutes; filled cups for 6–8 minutes until cooked through.
• No mince: Use all prawn (500 g). Increase cornflour to 1½ tsp to help bind.
• Make-ahead: Bake cups up to 24 hours ahead and store airtight. Fill and bake close to serving for maximum crispness.
• Gluten-free: Use gluten-free wrappers and tamari. Check soy brand labels.
• Flavour twists: Add 1 tsp finely chopped lemongrass to the filling, or swap dressing for sweet chilli-lime.

Approx. Nutrition (per cup)

~65 kcal • ~5 g protein • ~2 g fat • ~6 g carbs • ~140 mg sodium
Estimates only; varies with wrapper brand and dressing amount.

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