SEAFOOD DUMPLINGS RECIPES

To make the dumpling dough from scratch, sift the flour into a bowl and stir in the water. Knead until the dough is firm but with some elasticity, and then cover with a towel for about 30 minutes. This makes the wrapper more durable, and also makes them taste better.

On a floured surface, roll the dough into a sausage and slice it into 2cm pieces, rotating the dough between cuts to prevent it from going flat. Squash the chunky cylinders from the edges inwards using a small rolling pin to create the pastry disks.

To make the filling, mix together the crab, prawns, celery, carrot and fresh coriander in a bowl.

Press your thumb and index finger together at the tips to make a circle. Take a pastry disc and gently place it over the circle of your fingers, just so the wrapper slightly overlaps your thumb and finger. Place a teaspoon of crab mixture in the centre of the wrapper and push the sides up and around the filling, so the top is still exposed (don't enclose the dumpling completely).

Take 1 teaspoon of Chinese XO sauce and place on top of the dumpling. Set aside and repeat to make approximately 18 dumplings in total.

Place the dumplings into a bamboo steamer over a pan of simmering water and cover. Steam for 5 minutes, or until the crab mixture is completely cooked through. Remove from the steamer and serve immediately.

COOK'S TIP:

Homemade wrappers should be used soon after they are made as they will dry out and become brittle, so be careful not to let them stand too long after making the disks. The dough can also be quite sticky, so never stack them on top of each other, and give each dumpling space when steaming them so they don’t stick to each other.

1. Start by making the dipping sauce. Finely chop the chilli, then combine with the lime juice (about 2 tablespoons), sugar, fish sauce and 8 tablespoons of water.
2. Pour half into a cute bowl for dunking, and save the rest to dress your lettuce, herb and noodle salad.
3. Smash the prawns with the side of your knife, then finely chop them. Peel and very finely chop the shallot and garlic, then trim and finely slice the spring onions (keep the white and green parts separate). Pick and finely chop the coriander leaves.
4. Pop the prawns, shallot, garlic, coriander and the whites of the spring onions in a bowl, generously season with black pepper and a pinch of sea salt, and give it a good mix.
5. Lay out your wrappers and spoon a teaspoon of filling into the middle of each. Brush the edges of one wrapper with water, fold it in half, then pleat and pinch the edges together to secure. Repeat with the others.
6. You can steam the dumplings for 5 minutes, then fry the base until crispy. But the method I use is how I’ve seen it done in Japan. Place an oiled pan over a medium heat, add the dumplings and a splash of water, and cover. They’ll steam for 2 to 3 minutes, then once the water has evaporated, take off the lid and fry for a further 2 minutes.
7. Cook the noodles according to the packet instructions. Toast the peanuts in a dry frying pan, then crush.
8. Pick off and arrange the lettuce and herb leaves with the glass noodles on two plates, dress with the sauce and scatter the peanuts on top.
9. Serve the dumplings sprinkled with the sliced green part of the spring onions, with bowls of dipping sauce and chilli sauce on the side.