Ingredients

• 200g/7oz plain flour
• 100ml/3½fl oz lukewarm water
• 200g/7oz king prawns
• 2/3 roughly chopped and 1/3 finely chopped
• 2 free-range eggs
• lightly beaten with ½ tsp salt
• 20g/1oz Chinese chives (also known as garlic chives)
• small piece ginger
• finely chopped
• pinch white pepper
• 1 tbsp of Shaoxing wine (or substitute dry sherry or rice vinegar)
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

Directions

• For the dumpling dough
• place the flour in a large bowl and add the lukewarm water a little at a time
• mixing between additions until you have a soft dough. Turn the dough out onto a lightly floured surface and knead until it becomes smooth. This takes 7-10 minutes by hand. The dough should be soft but not wet to the touch - a bit like freshly made pasta. Cover and leave to rest for thirty minutes.
• For the filling
• put all the ingredients in a large bowl. Use a spoon to mix until smooth.
• Uncover the dough and place on a flat
• floured work surface. Sprinkle flour on the dough and cut into four equally sized pieces. Take one piece and roll into a sausage about 2cm/1in wide. Put the other three pieces back into the bowl and cover so that their surface doesn't go hard.
• Cut off a thumb-sized piece of dough from the 'sausage'. Sprinkle with flour
• so that it doesn't stick
• then roll into a small disc about the thickness of a 50 pence piece. Make the middle of the dough disc slightly thicker to hold the weight of the filling.
• Hold the disc in the palm of your hand and put a spoonful of the prawn filling in the centre of the disc. With your finger and thumb
• nip the sides together
• making a crescent shaped dumpling. There are many different ways to seal the dumpling
• this is the easiest. Repeat with the rest of the dough and prawn mixture. Finished dumplings should be placed on a well-floured tray and kept covered with clingfilm.
• Place the dumplings in a deep pot of boiling water and cook for 8-10 minutes
• like cooking little ravioli. Small dumplings will take less time to boil. After three minutes
• add 100ml cold water into the boiling pot
• then the same again after another three minutes boiling. Boil for two minutes more
• then drain and serve.