Thai Pork and Prawn Dumplings (Syn Free)


These dumplings have all the flavour of traditional Thai dumplings but are much healthier as they are baked and not deep fried. I ate these with rice and stir fried veggies, but I can imagine they would work equally well on a party buffet.

Makes 20 individual dumplings


250g lean minced pork ( less than 5% fat)

250g raw tiger prawns, roughly chopped

8 spring onions, trimmed and finely chopped

A handful of chopped chives

4 cloves of garlic, peeled and crushed

4 cm stick of ginger, peeled and finely chopped

1 tbsp light soy sauce

1/2 a stick of lemon grass, finely chopped

1 small chilli, de seeded and finely chopped

0 cal cooking spray



  1. Place the pork, prawns, spring onions, chives, garlic, ginger, soy sauce, lemon grass and green chillis in a food processor and process until fairly smooth. Transfer to a bowl and leave to chill for a few hour to firm up.
  2. Preheat an oven to 200ºC and line a baking sheet.
  3. Divide and roll the mixture into equal dumpling sized balls (approximately 20 individual dumplings) and transfer to the baking sheet.
  4. Spray the dumplings lightly with 0% cal cooking spray and bake in the oven for 20 minutes or until thoroughly cooked.
  5. Pairing with this sweet chilli sauce is a must.




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