Fried Beancurd Skin Dumpling with Chives and Prawn served with Mayonnaise

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Fried Beancurd Skin Dumpling with Chives and Prawns served with Mayonnaise

by Julie Yee

Make this easy-to-make and delicious Dim Sum Classic, Fried Beancurd Skin Dumpling with Prawns, at home with Chef Julie’s recipe!

Cuisine : Asian Course : Condiments Skill Level : Novice
Prep : 20  Cook : 8 mins Ready in : 28 mins  Serves : 6-8 Servings


  • 150gm Chinese Chives (cut into 1cm long)
  • 50gm Diced Carrot
  • 150gm Prawn
  • 100gm Minced Pork
  • Seasoning
    • 2 tsp Oyster Sauce
    • White Pepper as desired
    • ½ tsp Sugar
    • ½ tbsp. Cooking Wine
    • 1 tsp Garlic/Sesame Oil
    • 1 tsp Potato Starch
    • ** Beancurd sheet – wipe with a clean damp towel


  1. Combine all the ingredients and seasoning together.
  2. Cut beancurd sheet into 10cm x 10cm square.
  3. Spoon some filling on each skin and fold into half, forming a moon shape.
  4. Brush the edges with potato starch water and seal by pleating or just stick 2 sides together.
  5. Heat oil and deep fry rolls under medium low heat. Or steam for 8 minutes.
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