These crimped dumplings are much easier to make than might appear. You can prepare them in advance, then chill or freeze them until ready to cook.
Prawn and pork potstickers
- Preparation time: 50 minutes, plus resting
- Cooking time: 10 minutes
- Total time: 60 minutes, plus resting
1 large garlic clove, roughly chopped
4cm fresh root ginger, roughly chopped
1 red chilli, deseeded and roughly chopped
180g raw jumbo king prawns, deveined and roughly chopped
200g minced pork
28g pack coriander, finely chopped
2 tbsp canned sliced water chestnuts, finely chopped
3-4 salad onions, finely sliced
1 tbsp soy sauce
2 tsp corn flour
dash sesame oil
For the wrappers:
175g plain flour, plus extra for rolling 2 tbsp sunflower oil
For the dipping sauce:
4cm piece fresh ginger, julienned or cut into thin matchsticks
2 tsp chilli oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp rice vinegar
1. To make the wrappers, tip the flour into a bowl with a pinch of salt. Gradually add 175ml very hot water, mixing until the dough is no longer sticky. (You may need to add a little more our or water to achieve the right consistency.) Knead for 2-3 minutes until smooth, return to the bowl, cover and leave to rest for 1 hour.
2. For the filling, pulse the garlic, ginger and chilli in a food processor until finely chopped. Add the prawns and pulse again for 10 seconds to combine. Add the pork, pulsing to combine, then scoop the mixture into a bowl. Add the coriander, water chestnuts and salad onion and mix together.
3. In another small bowl, mix the soy sauce with the corn flour until smooth, then mix into the lling along with a dash of sesame oil. Cover with clingfilm and chill until needed. Mix all the dipping sauce ingredients in another bowl; cover and set aside.
4. Lightly dust the work surface with flour, turn the dough out of the bowl and knead again for 30 seconds. Cut the dough in 1⁄2 and, using your hands, roll each piece into a sausage about 2cm thick. Cut each sausage into 12 evenly sized pieces.
5. Dust the work surface with flour and roll out each piece to a rough circle about 0.1cm-0.2cm thick. (You will need to keep flipping and turning the dough, and dusting with flour, to prevent sticking.) Use a 10cm round cookie cutter to stamp out a neat disc from each piece of dough, and lay each wrapper on a lightly floured tray as you go.
6. Working in batches, lay 6 dumpling wrappers on the work surface and place 2 tsp filling in the middle of each. Brush the edges with cold water, fold over and pinch together to seal the filling into a half-moon shaped dumpling; crimp the edges. Place on a lightly floured tray while you prepare the remaining dumplings. (You can chill the dumplings for 2-3 days at this stage or freeze for up to 3 months.)
7. Heat 1 tbsp oil in a large frying pan and fry 1⁄2 the dumplings over a medium heat for about 2 minutes (or 3 minutes from frozen), until golden underneath. Add 3-4 tbsp water to the pan, then cover immediately and continue to cook for a further 2 minutes (or 6 minutes from frozen), until piping hot. Remove from the pan and cook the remaining dumplings in the same way. Serve at once with the dipping sauce.