Prawn, chive and coriander dumplings

1.To make the dumpling wrappers, place flour in the bowl of a food processor. With the machine running, add the water in a steady stream.

2.As soon as the water has been added, stop and check the dough. It should be rough-looking but feel soft and be able to hold its shape. If necessary add more water, 1 teaspoon at a time, or more flour, 1 tablespoon at a time. Turn the processor back on and run for just a few more seconds – avoid overworking the dough.

3.Place the dough onto a lightly floured surface and knead for about 30 seconds until smooth and somewhat elastic – if you press the dough it should bounce back with a light impression of your finger remaining.

4.Place the dough in a zip-lock bag, remove all air and leave to rest at room temperature for anywhere between 15 minutes and 2 hours. The dough should steam in the bag making it soft and easy to work with.

5.To make the filling, combine all the ingredients in a bowl and set aside.

6.Take a golfball-sized piece of the dough and roll it out until it is about ½cm thick. Place a heaped teaspoonful of the filling in the centre. Press the edges together with damp fingers, crimping the edges,to form a half moon shape. Repeat with the remaining dough and filling.

7.Steam the dumplings in a baking paper-lined bamboo steamer set over a wok for 5-7 minutes until the filling is cooked. Serve with soy sauce and sweet chilli sauce.