Ingredients
- 175 g Plain Flour
- 125 ml Boiling Water
- 110g g Tiger Prawns minced
- 110 g Tilda Fragrant Jasmine Rice
- 75 g Chinese Leaves chopped
- 1 tsp ginger finely chopped
- 1/2 tsp Garlic pureed
- 1/2 tbsp Shaoxing Rice Wine
- 1/2 tbsp Dark Soy Sauce
- 1 tbsp Spring Onions chopped
- 1 tsp Coriander chopped
- 1 tsp Sesame Oil
- 1/2 tsp Palm Sugar
- 3 tbsp Soy Sause
- 1 tbsp White Rice Vinegar
- 2 tsp Chilli Oil
Instructions
- For the dough, 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 dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until smooth - this should take about eight minutes, then allow to rest for 20 minutes.
- For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly.
- Shape the dough into a roll about 20cm long and about 2.5cm in diameter, then with a sharp knife, slice the roll 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 two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
- 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. Alternatively, they can be fried.
- For the dipping sauce, combine all the ingredients in a small bowl.
| Serves | 4 |
|---|---|
| Prep Time | 40 mins |
| Cook Time | 8 mins |
