The BEST Chicken & Prawn Dumplings (Chili Tahini Sauce)

If you love dumplings as much as I do, then you're going to love these Chicken & Prawn Dumplings with a gorgeous homemade chilli tahini sauce. They're some of my favourite dumplings to make and are perfect to impress your dinner guests!

Dumplings are two things for me: comfort foods and foods to impress. These prawn and chicken dumplings are definitely a mixture of both. I made them for a bunch of my foodie friends and everyone loved them (I was so happy!!). So, if you want to impress your friends, make these!

If you love making dumplings, then once you've made this dish, you've got to check out my Pan Fried Turkey Dumplings, Vegan Oyaki (Japanese Dumpling), Cheat Bao Recipe, and Vegan Fried Momo!

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Why You'll Love This Recipe

• The FLAVOURS are unbelievable! These ingredients are a match made in heaven. The chilli tahini creamy sauce works so well with the juicy aromatic dumplings - I could eat these on repeat!
• Easily frozen! What I love about dumplings, is that they're easily frozen. Make a bunch of these dumplings, put them in the freezer, and then defrost them when you'd like to eat them!

Ingredients

For The Dumplings

• Plain flour - I use all-purpose flour for this recipe, but feel free to use 00 flour, bread flour, or dumpling flour which has a higher % level of gluten and is bleached.
• Prawn - these little guys are expensive, so to save some money, buy frozen raw prawns, leave them to defrost, and then mashed them up with a knife or in a food processor.
• Chicken - I have used chicken breast for this recipe which I finely chopped with a knife. But, life would be much easier for you if you bought chicken mince!
• Ginger - this is an essential ingredient to add such a wonderful flavour to the dumpling filling.
• Garlic - if you love garlic, feel free to add more as always!
• Spring onion - or scallions! I've added in a couple of scallions here, green and white part included, finely chopped.
• Sesame oil - this adds a nuttiness to the dumpling filling and matches the flavour of the sauce.
• Light soy sauce - adds saltiness to the dish and seasons it perfectly. Don't use dark soy sauce as this not only has more sodium in it, but it will change the colour of the filling which we don't want.
• Honey - for sweetness! I used Asda's Extra Special Orange Blossom Honey!

For The Sauce

• Tahini - the better quality tahini you buy, the better tasting this dish will be. Tahini shouldn't be bitter, you should be able to eat a spoonful of it without finding it unpleasant. I'd recommend going to your local international supermarket and asking the owner which tahini they'd recommend. Otherwise, here are a couple I love using; Belazu Authentic Tahini and Al'fez Tahini.
• Sugar - for sweetness! You can also use honey if you like.
• Lime juice - you need a bit of acidity to balance out the flavours, and the juice of one lime is perfect!
• Light soy sauce - adds saltiness to the sauce and seasons it perfectly. Don't use dark soy sauce as this not only has more sodium in it, but it will change the colour of the sauce which we don't really want.
• Sesame oil - for adding nuttiness and roundness to the flavour of the sauce.
• Garlic granules - I chose garlic granules over raw garlic because it's not as strong. It's more subtle in flavour, perfect for sauces!
• Chilli oil - there are so many chilli oils out there. Firstly, you can make your own homemade chilli oil. Or, you can buy one. I have several that I love: Lao Gan Ma chilli crisp, Chiu Chow Chilli Oil, or Very Lazy Zingy Chilli Boost.
• Coriander - this is for garnish and flavour! If you're one of the soap crew, then feel free to sprinkle on some spring onion greens instead!

How To Make Chicken & Prawn Dumplings with a Chilli Tahini Sauce: Step by Step

Step 1: Make Your Dough

Make your dough by adding your flour into a large bowl. Gently add your water and mix the dough with chopping sticks or your hands until a shaggy dough forms.

Begin kneading the dough in the bowl until a rough ball forms, then knead it for a further few minutes on a clean surface until a bouncy smooth dough forms.

Place it in a bowl, cover with clingfilm, and set aside while you make your filling.

Step 2 - Make Your Filling

Combine your minced prawn, chicken, ginger, garlic, spring onions, sesame oil, light soy sauce, and honey in a bowl. Mix with a spoon or chopsticks until everything is well combined into a silky paste. Set it aside.

Step 3 - Make Your Dumpling Wrappers

Get your dough and poke a hole in the middle. Form a doughnut shape and then cut one side and form it into a long sausage shape. Slice the dough into 25-30 pieces and then roll out each wrapper using a rolling pin into a thin circular wrapper. Place your wrappers under a damp towel to make sure they don't go dry.

Step 5 - Assemble Your Dumplings

Place a spoonful of the filling into the centre of the wrapper and fold and seal in a clockwise motion. Repeat this step for every dumpling. Keep the dumplings under a damp towel to ensure they don't go dry.

Step 6 - Pan-Steam your dumplings

Drizzle some oil into your pan and place on medium heat. Add in your dumplings and pour in ½ cup of water. Place on your lid and leave to steam for 8-10 minutes. Add in more water if it evaporates. Remove your dumplings and get ready to serve up!

Step 7 - Make Your Sauce & Enjoy

In a bowl, combine your tahini, sugar, lime juice, light soy sauce, sesame oil, and garlic granules to make your sauce.

Pour your sauce onto your serving plate and top with the dumplings, chilli oil, and coriander. Enjoy!

If you want some more dumpling sauces, here are three dumpling sauces I love!