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Chicken and Prawn Dumplings

Be it a snack or breakfast, we ensure it's delicious with Harvist Chili infused red palm oil. 



30 minutes



  • 200g minced chicken breast

  • 12 medium size prawn, peeled and deveined

  • 50g carrot

  • 1 tbsp minced ginger

  • 2 tbsp scallion, chopped

  • 2 tsp soy sauce

  • 1 tsp soy sauce

  • 1 tbsp sesame oil

  • salt and pepper to taste

  • 1 pack round dumpling wrappers


  • 65ml Harvist Chili infused red palm oil

  • 3 tsp hot red pepper flakes

  • 2 tsp finely minced ginger

  • 2 tsp finely minced garlic

  • 1 tsp salt


  1. Combine minced chicken, ginger, soy sauce, sesame oil, scallion, salt, pepper and mix until fully combined.

  2. Scoop a teaspoon of chicken mixture into the center of the dumpling wrapper.

  3. Brush some water at the edge of the wrapper, put 1 prawn in the middle and bring up the edges, seal the mixture inside.

  4. Repeat until all the mixture is used up

  5. Heat a large skillet with oil over medium heat, add dumplings and cook 2-3 minutes until bottom is golden. add water to cover the dumplings and cook it another 5 minutes or until the water is fully absorbed. 


  1. Add all the ingredients into a bowl. 

  2. Heat the Harvist Infused Extra Red Chili Palm oil in a saucepan over medium-high heat for about 3 to 4 minutes.

  3. Pour the hot oil into the bowl with the spices and stir with a wooden spoon. Let it set aside for 30 minutes. 

  4. Give the oil a stir before serving. Drizzle the oil over dumplings and spoon some of the chili flakes onto any dish. To store, transfer the oil into a sterilized jar and refrigerate. Use the oil within 1 to 2 weeks.

Photos and Recipe credited to @cathy_food_diary

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