Recipe: Shanghai Dumplings with Chilli Dip



5 people


450g Chinese cabbage
150g prawn meat, chopped finely
100g meat (chicken without skin or beef without fat), chopped finely
50 pcs wantan skin / sui kau skin


1 tbsp ginger juice (20g ginger, pounded and mixed with 2 tbsp of water)
1 tbsp soy sauce
1 tsp sesame oil
1/2 tbsp oyster sauce
1/2 tsp pepper
1/2 tsp salt


Black mushroom and/or tofu, sliced thinly and fried with a small amount of oil in a non-stick pan

Serving Sauce

1 tbsp sesame oil
6 red chillies, pounded
10g (1/2 thumb-sized) ginger
3 tbsp soy sauce
1/2 cup boiled water


  1. Blanch cabbage until soft and slice thinly.
  2. Mix meat, cabbage, and prawn with seasoning. If you’re opting to add mushrooms and tofu, mix them in as well.
  3. Scoop 1 tsp of the mixed ingredients onto the wantan skin. Apply a small amount of water at the side of the wantan skin, fold and shape as dumpling.
  4. Boil water in a pot and cook dumplings for 3 to 5 minutes.
  5. Scoop dumplings out and place on a plate.
  6. Serve with sauce.

Top tip: You can also cook these Shanghai dumplings in soup with oodles of vegetables to make a nutritious dumpling soup meal!

Note: This recipe makes about 10 dumplings per person.

Nutritional content per serving (200g): 

  • Calories: 111 kcal
  • Fat: 5g
  • Protein: 12.8g
  • Calcium: 96mg
  • Cholesterol: 29mg
  • Iron: 1.6mg

See more of our Malaysian Chilli recipe series or check out our Healthy Meals Under RM10 series


What other Chinese dumplings do you enjoy making? Share with us in the comments below or on our Facebook page!


This recipe was extracted from “Resipi Sihat, Pilihan Bijak” by the Nutrition Society of Malaysia in collaboration with the Ministry of Health Malaysia.

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