These Crazy Dragon Hong Kong Style Prawn Dumplings are part of our adventures into frozen dumplings from the supermarket and follow on from KB’s Prawn Gyōza.

The dumplings can be prepared by either pan frying, steaming or boiling. Other than steaming our hargow, we prefer to pan fry them for a crisp skin. They’re ready to fry from frozen — 1) add 2 tablespoons of cooking oil to a pan and place on medium-high heat until hot, 2) place the dumplings into the pan and cook for 2 minutes, 3) add 1/2 cup water (per 10 dumplings) and cover the pan with lid for 6-7 minutes, and then 4) remove from heat and let stand for 1 minute before removing lid.

Vegetables make up two-thirds of the filling in the form of ‘soybean protein’, chives, mushroom and carrot, with the prawns making up the other third. With that ratio, these dumplings taste mostly like chives and the prawn was barely noticeable either in appearance or flavour. We’d believe if these were just vegetarian dumplings. That said, the skin of these dumplings was pleasantly thin.

This Crazy Dragon Hong Kong Style Prawn Dumplings contained 750 g. It was produced in China and purchased in Sydney, Australia in 2018.