PRAWNS DUMPLINGS RECIPES

Steps:

• Combine ingredients (except wrappers and sea blite) in a bowl, cover and refrigerate until needed.
• For tamari and chilli dressing, add chilli flakes to a heatproof bowl. Heat oil in a small saucepan over high heat until surface is shimmering. Carefully pour hot oil over chilli (be careful, hot oil will spit), stir to combine and leave to cool (30 minutes). Strain oil through a fine sieve into a bowl (reserve chilli flakes for another time). Add tamari, vinegar, sugar, Sichuan pepper 2 tbsp water and a pinch of salt and whisk to combine.
• Working with a wrapper at a time, place a rounded teaspoon of filling in the centre, dip a finger in water and dampen the edges, then gently lift one side of wrapper and fold wrapper in half over the filling creating a half-moon shape. Lightly press along edges to seal. Place dumpling on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.
• Bring a large saucepan of water to the boil. Carefully add dumplings and boil until cooked and translucent (2½ minutes; to test if dumplings are ready, remove one and cut into it with a sharp knife to check that the filling is hot). Remove dumplings with a slotted spoon and drain.
• Arrange dumplings on a platter, whisk tamari and chilli dressing well, then drizzle over dumplings to taste (extra dressing will keep refrigerated for 2 weeks), top with sea blite and serve immediately.

Steps:

• 1. For the dough, place the flour in a mixing bowl, gradually add 120ml of warm water and bring together into a ball of dough. Knead on a clean flour dusted surface for 5 minutes, or until smooth, then wrap in clingfilm and leave aside to rest for 30 minutes while you make the filling.
  2. Chop two-thirds of the prawns into 1cm cubes, finely chop the rest, then place in a bowl. Drain the water chestnuts, peel the ginger, then finely chop both. Trim and finely slice the spring onions.
  3. Add it all to the bowl, then beat and add the egg, along with a good pinch of sea salt, the white pepper, Shaoxing rice wine and sesame oil. Mix well.
  4. On a clean flour-dusted surface, knead the dough a few times, then cut in half. Cover half the dough with a clean damp tea towel while you roll the rest into a sausage, roughly 40cm long.
  5. Break off 1.5cm pieces and roll each one into a ball, then flatten into an 8cm round, roughly 2mm thick. Using a pastry brush, lightly brush around the edge of each round with water, then dot 1 level tablespoon of filling in the centre.
  6. Fold the dough in half over the filling, cupping your hands around to seal and get rid of any air bubbles. Make the edge wavy like a shell, placing the dumplings on a floured plate as you go.
  7. To cook the dumplings, put a large non-stick frying pan on a medium heat with 1 tablespoon of vegetable oil. Arrange the first batch of dumplings inside and fry until golden on the bottom.
  8. Meanwhile, whisk 4 heaped teaspoons of flour with 800ml of water (re-whisk between batches). Once the dumpling bottoms are golden, pour in enough floury water to come 1cm up the side of the pan.
  9. Cover with a tight-fitting lid and simmer for 5 minutes, then remove the lid until it begins to fry again – you’ll notice a delicate pancake starting to form and encase the dumplings. When it’s nicely golden, confidently bang it out upside down on to a serving board.
  10. Repeat with the remaining dumplings and floury water. Mix up your own dipping sauce, to taste, using a combination of the condiments. Delicious served as part of a wider dim sum selection.