500 grams raw prawn cutlets, tails removed, roughly chopped
3cm piece of ginger, peeled and finely grated
1 tablespoon fresh chives, finely chopped
1 tablespoon hoisin sauce
2 teaspoons soy sauce
1 tablespoon finely chopped fresh coriander
Black vinegar and chilli sauce
¼ cup Chinese black vinegar
2 tablespoons soy sauce
1 teaspoon chilli flakes in oil
30 dumpling wrappers
rice bran oil, for frying
Filling: Combine the chopped prawns, ginger, chives, hoisin, soy sauce and coriander in a bowl.
Set yourself up with a small bowl of water, a pastry brush, a tray lined with baking paper, the dumpling wrappers and the filling.
Take a small teaspoon of the filling and place in the centre of your dumpling wrapper. Wet the pastry brush and dab a little water around the edges.
Gently fold the dumpling wrapper over to make a semicircle and press any air bubbles out as you go. Firmly seal the edges, pleating one side as you go. Place on the lined tray and repeat with remaining dumpling wrappers.
Heat a lidded non-stick sauté pan over a medium heat and add a good glug of oil. Place your dumplings, 10 at a time (depending on size of pan) in the oil.
Cook until dumplings are golden brown on the base, this should take around 1–2 minutes. Add 1 cup of boiling water, cover and cook for 4 minutes. When the water has evaporated remove the dumplings from the pan.
Mix together the dipping sauce ingredients in a small bowl to serve with the dumplings. Makes approximately 30 dumplings