At Moondrop, Head Chef Jacob Muoio favours balance and simplicity. These prawn dumplings combine fresh prawns, ginger and spring onion for a light, savoury filling, finished with a classic soy, black vinegar and crispy chilli oil dressing.
LifestylePrawn Dumplings from Moondrop
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10 February 2026
Makes approximately 30 dumplings
Ingredients
Dumpling mix
70g spring onion,
chopped 25g peeled ginger, microplaned
1 tbsp water
350g peeled, deveined prawns
3g salt
1 pinch MSG
1 pinch ground white pepper
1 pinch white sugar
30 wonton wrappers
Sauce
100g LKK Premium soy
25g black vinegar
25g crispy chilli oil
Method
Place all dumpling mix ingredients into a blender or food processor. Pulse on medium speed until mostly smooth, leaving a few small chunks for texture. Transfer to a bowl and mix well.
Hold a wonton wrapper diagonally in the palm of your hand and lightly moisten the top two edges with water. Place around half a tablespoon of prawn mixture in the centre, fold into a triangle and press firmly to seal, ensuring there are no air bubbles. Fold the bottom corners inward, dampen lightly and press to seal. Repeat with the remaining mixture.
Cook the dumplings in simmering water for five minutes, stirring occasionally so they do not stick. Remove from the pot, dress with the sauce and serve.
