Thai Prawn Dumplings with Green Nam Jim Sauce | Dumplings Recipe From Scratch
Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 12 dumplings
For prawn filling:
  • Jumbo prawns – 11 to 12
  • Chicken stock or water – 3 tbsp
  • Corn flour / cornstarch – 1 tsp
  • Sea salt – 1 tsp
  • Sugar – ¼ tsp
  • White pepper – ¼ tsp
  • Dumpling wrappers – 12
For Nam Jim Sauce:
  • Garlic – 2 cloves
  • Fresh hot green chillies – 2 (preferably birds’ eye chilli)
  • Fresh mild green chillies – 3, large
  • Coriander roots – 4
  • Sea salt – ½ tsp
  • Sugar – 1 tbsp
  • Fish sauce – 2 tbsp
  • Lime juice – 2 tbsp
For garlic oil:
  • Vegetable oil – ¼ cup
  • Garlic – 10 cloves, roughly chopped, not minced
  1. To make the Nam Jim sauce, use a mortar & pestle to pound the garlic, chillies, coriander roots and salt to make a fine paste. Stir in the sugar, fish sauce and lime juice to mix well. You Nam Jim sauce is ready! Transfer to a small bowl and set aside until ready to serve.
  2. For making crispy garlic oil, place the oil in a small saucepan over medium-high heat. Add the chopped garlic while the oil is still cold so that it warms up along with the oil. Wait for the garlic to sizzle and then keep stirring the garlic to make sure it colors evenly. Cook the garlic until it turns light golden color, then take it off heat immediately and pour the oil & garlic into a heatproof bowl. Garlic will continue cooking and will turn a shade darker soon after you pour it out of the saucepan.
  3. To make the prawn dumplings filling, take 8-9 prawns and finely mince them with a knife. Place in a large bowl. Take the remaining prawns and dice them into small pieces. Add these to the same bowl with mince prawns. This will give you crispy bites of prawns in your dumplings.
  4. Then add water or chicken stock, corn flour, salt, sugar and pepper to the bowl. Use chopsticks or a fork to vigorously mix the filling until the texture becomes very sticky.
  5. To make the dumplings, take one dumpling wrapper on your palm and place a heaped teaspoon of filling into the center of the wrapper. Moisten the edges with water and pleat & press the edges together to seal in the filling.
  6. Place the dumplings on a lightly-floured tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point.
  7. When you are ready to serve your Thai prawn dumplings, bring a large saucepan of water to boil. Tip in the prepared dumplings into boiling water and cook them for about 5-6 minutes or until the wrapper turns glossy and crinkled; outer wrapper will also not remain as opaque as raw dumplings once cooked. It will take a little longer for frozen dumplings, about 6 to 8 minutes.
  8. Once the prawn dumplings are cooked through, take them out using a slotted spoon and let all the water drip off. Then place the dumplings on a serving plate.
  9. Drizzle garlic oil on top of the dumplings with crispy bits of golden garlic chips. Add Nam Jim sauce generously on top and serve warm. Enjoy!
Recipe by Flavor Quotient at