Abalone Dumplings with Pork and Prawn

By Kittipat Esposito for Ocean Road Abalone

These Abalone Dumplings with Pork and Prawn are a practical way to turn Ocean Road Abalone canned or retort abalone into a generous shared dish.

The abalone is diced through the filling with pork mince and prawns, giving the dumplings a delicate seafood flavour and firm, tender texture. They can be boiled as small wontons, steamed as larger dumplings, or served in a simple wonton soup.

This is a good recipe for family cooking, celebrations or batch prep, and it shows how easily abalone can be used beyond sliced banquet-style dishes.

Why You’ll Love This Recipe

1. Uses one Ocean Road Abalone product: A simple way to turn canned or retort abalone into a generous batch of dumplings.
2. Rich but balanced: Pork, prawn and abalone create a filling with flavour, texture and natural seafood sweetness.
3. Flexible cooking options: Make small wontons for boiling, larger dumplings for steaming, or serve them in soup.
   

Makes: 60 small dumplings/wontons, 15g each, or 20 large dumplings, 45g each
Prep time: About 1 hour
Cook time: 5 minutes for small dumplings or 12 minutes for large steamed dumplings
Total time: About 1 hour 15 minutes
Product used: 1 can Ocean Road Abalone
Allergens: Contains shellfish, crustacean, pork, egg, soy, sesame and wheat/gluten.

Recipe note

Ocean Road Abalone canned or retort abalone works well in dumplings because it can be finely diced and folded through the filling. This gives the dumplings a clear abalone flavour while keeping the texture tender.

If using canned abalone, drain the abalone before dicing. The reserved liquid can be kept and added to a broth or wonton soup.

Ingredients

Filling 1 can Abalone (diced, plus extra for garnish for large dumplings) 400g Pork mince (chilled) 250g Prawns (deveined and tailed) 50g Tapioca flour (for prawns) 75g Crushed ice 1 tbsp Chinese cooking wine 1 Egg white 2 tsp Sugar ½ tsp Salt 1 tsp Sesame oil ¼ tsp Ground black pepper 1 tbsp Soy sauce 8g Cornflour 1–2 pkts Wonton wrappers

Dipping Sauce: 2 tbsp Soy sauce 2 tbsp Rice vinegar 1 tbsp Raw sugar 1 tsp Chilli oil ¼ tsp Sesame oil ¼ tsp Sesame seeds 1 tbsp Water

Tips for Success Keep the filling chilled: Cold pork mince, prawns and crushed ice help the filling hold its texture. Prepare the prawns properly: Coating and rinsing the prawns helps firm them before they are blended into the filling. Do not overfill the wrappers: Too much filling can make dumplings difficult to seal and more likely to split while cooking. Keep wrappers covered: Wonton wrappers dry out quickly, so keep them covered with a clean damp towel while folding. Use sliced abalone for larger dumplings: A piece of abalone on top gives large steamed dumplings a more premium presentation.

Serving Suggestions Serve small boiled dumplings with the dipping sauce. Steam large dumplings and serve with chilli oil, soy and vinegar. Serve wontons in a light broth with egg noodles and fresh vegetables. Add bok choy, shiitake mushrooms or spring onions to wonton soup for a more complete meal.

Method:

Step 1: Prepare the Prawns

1. Toss the prawns in tapioca flour, making sure they are fully coated.
2. Refrigerate for 30 minutes to allow the flour to firm up.
3. Rinse the prawns under cold water until the water runs clear.
4. Drain well and keep chilled.

Step 2: Make the Filling

1. In a food processor, combine the chilled pork mince, crushed ice, Chinese cooking wine, egg white, soy sauce, sugar, salt, sesame oil, black pepper and cornflour.
2. Blend for about 5 minutes, or until smooth.
3. Add the prawns to the processor and blend for another 5 minutes, until well combined.
4. Transfer the mixture to a bowl.
5. Dice the abalone and fold it through the pork and prawn mixture.
6. Keep the filling chilled until ready to assemble.

Step 3: Assemble the Dumplings

1. Place a wonton wrapper on a clean surface.
2. For small dumplings or wontons, place 1 teaspoon, about 15g, of filling in the centre of each wrapper.
3. Lightly moisten the edges with water, then fold and seal tightly.
4. Repeat until all the filling is used.
5. For larger dumplings, use about 45g of filling per wrapper and shape into a cup.
6. Top large dumplings with a piece of sliced abalone as a garnish.

Step 4: Cook the Dumplings

Small dumplings or wontons

1. Bring a pot of water to a gentle boil.
2. Add the dumplings in batches, making sure not to overcrowd the pot.
3. Boil for about 5 minutes, or until the filling is cooked through and the wrappers are tender.
4. Drain and serve hot with dipping sauce.

Large steamed dumplings

1. Place about 45g of filling on each wonton wrapper and shape into a cup.
2. Top each dumpling with a slice of abalone.
3. Place the dumplings in a steamer, leaving space between each one.
4. Steam for about 12 minutes, or until fully cooked and tender.
5. Serve hot with dipping sauce.

Step 5: Make the Dipping Sauce

1. Mix the soy sauce, rice vinegar, raw sugar, chilli oil, sesame oil, sesame seeds and water in a small bowl.
2. Stir until the sugar has dissolved.
3. Serve alongside the dumplings for dipping.

Wonton soup option

These dumplings can also be served in wonton soup.

Cook the small dumplings, then serve them in a light broth with egg noodles, bok choy, shiitake mushrooms, spring onion or other fresh vegetables.

Why abalone works in dumplings

Abalone works well in dumplings because its firm, tender texture holds up inside the filling. When diced, it brings a clean seafood flavour that pairs naturally with pork, prawns, sesame oil, soy and Chinese cooking wine.

Using canned abalone also keeps the recipe practical. There is no need for tenderising or long cooking, the abalone can be diced, folded through the filling and cooked gently with the dumplings.

About the author

Kittipat Esposito is a culinary talent known for her vibrant use of flavours and colours, bringing adventurous catering to life in southwest Victoria, near our Port Fairy farm.

Kittipat grew up in a Chinese-Thai family deeply rooted in the hospitality industry in central Thailand and enjoys working with abalone, incorporating other locally grown produce and a wide range of Asian ingredients.

Kittipat also delights in European cuisine, especially French and Italian, drawing on both tradition and creativity for dishes that are as visually striking as they are delicious.

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