Name: Steamed prawn and spinach dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup plain flour; 1/3 cup hot water, plus 1-2 tablespoons extra; 500 gram prawns, peeled, deveined, chopped; 3 clove garlic, crushed; bunch spinach, blanched, strained, finely chopped; 2 tablespoon oyster sauce; 1 teaspoon sesame oil; Dipping sauce; 2 teaspoon brown sugar; 2 tablespoon rice vinegar; 1 tablespoon fish sauce; 1 long red chilli, thinly sliced; 2 teaspoon coriander root, finely chopped; 1 lime, finely grated zest

Ingredients

1 cup plain flour

1/3 cup hot water, plus 1-2 tablespoons extra

500 gram prawns, peeled, deveined, chopped

3 clove garlic, crushed

bunch spinach, blanched, strained, finely chopped

2 tablespoon oyster sauce

1 teaspoon sesame oil

Dipping sauce

2 teaspoon brown sugar

2 tablespoon rice vinegar

1 tablespoon fish sauce

1 long red chilli, thinly sliced

2 teaspoon coriander root, finely chopped

1 lime, finely grated zest

Method

Steamed prawn and spinach dumplings

1.Sift flour into a large bowl and make a well in the centre. Add hot water, mixing and adding enough extra water to form a soft dough. Knead dough for 2-3 minutes until smooth and slightly elastic. Wrap in cling film and rest for 15 minutes.

2.Roll dough into a 3cm-thick log and cut into 1cm-thick slices. Using a rolling pin,roll each slice into 2mm-thick rounds.

3.In a small bowl, combine remaining ingredients. Place a heaped teaspoon of mixture in the centre of each dough round. Fold sides around mixture, pleating to form a pouch open at top.

4.Line a large steamer basket with baking paper. Make a few holes in baking paper to allow steam to exit, then arrange dumplings in a single layer, 1cm apart.

5.Place basket over a large wok or saucepan of simmering water. Steam for 12-15 minutes until pastry is tender and filling cooked through.