Ingredients

Dumpling filling

300g prawns diced finely

260g prawns chopped into small chunks

Thumb ginger grated finely

1 bunch chives chopped finely

150g light thickened cream

S&P to taste

1 egg white

1x pack dumpling wrappers (30 wrappers approximately)

Sauce

2 tsp zhen juang (black vinegar)

4 tsp soy sauce

1 tsp laoganma (chilli oil)

2 tbsp sesame oil

1 tbsp coriander chopped finely

1 tbsp spring onions diced finely

3/4 tbsp chives chopped finely

Thumb ginger grated finely

Method

In a pot, bring 2.5L water to the boil.

In a large mixing bowl, add 300g finely diced prawns, egg white, cream. Mix through.

Add your mixture to a blender and blitz until a smooth consistency is formed.

Pour your filling mixture back into your mixing bowl.

Stir through chives, ginger, small chunks of prawns, S&P.

Line a plate with a damp cloth.

Place a dumpling wrapper in your hand, with a teaspoon scoop out filling mixture and place in the centre of the dumpling wrapper, dip your finger in a small bowl of water and run your finger around the rim of the dumpling.

Clamp the edges of your dumpling together to make a moon shape. Seal the dumpling by making little folds. Ensure there are no breaks/ leaks.

Place your dumpling on your plate and repeat making them until your mixture runs out.

Add your dumplings to your boiling water and cook in portions- not all at once. (I did about 7-8 at a time).

Once your dumplings float, they are ready! While your dumplings are cooking, add all sauce ingredients to a small bowl and stir through.

Plate up and garnish your dumplings with some more of your herbs and pepper. Serve with dipping sauce.