Chinese Prawn Potsticker Dumplings

Food Main Courses Starters Chinese Dairy-free

Dez Turland, group development chef at Brend Hotels

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4 Servings

Ingredients

FOR THE DOUGH

140g plain flour, plus extra for dusting

125ml boiling water

FOR THE STUFFING

110g tiger prawns, minced

110g Tilda Fragrant Jasmine Rice, pre-cooked as instructions on packet

75g Chinese leaves, chopped

1 tsp ginger, finely chopped

½ tsp garlic purée

½ tbsp Shaoxing rice wine

½ tbsp dark soy sauce

1 tbsp spring onions, chopped

1 tsp coriander, chopped

1 tsp sesame oil

½ tsp palm sugar

Dipping sauce

3 tbsp soy sauce

1 tbsp white rice vinegar

2 tsp chilli oil

Method

Place the flour into a large bowl and stir the hot water gradually into it, mixing all the time, until the water is incorporated. Tip the mixture onto a clean work surface and knead it with your hands, dusting with a little flour if it's sticky
Continue kneading until smooth - this should take about 8 minutes, then allow to rest for 20 minutes
Combine the stuffing ingredients in a large bowl and mix together
Shape the dough into a roll about 20cm long and about 2.5cm in diameter, then slice into 16 equal-sized pieces and roll each piece into a small ball. With a rolling pin, roll each ball into a small, round, flat 'pancake' - about 9cm in diameter
Place about 2 teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together. Pleat around the edge, pinching with your fingers to seal well. The dumplings should look like a small Cornish pasty with a flat base and rounded top
To cook, steam in a basket for about 8 minutes - or fry
For the dipping sauce, combine all the ingredients in a small bowl