Homemade Pork and Prawn Dumplings

Step 01

Steep the ginger, peppercorns, cinnamon and star anise in the freshly boiled water for at least 30 minutes.

Step 02

Mix the flour and salt with 100ml cold water, slowly bringing it together. Add a further 25ml and knead to a smooth dough, about 20 minutes. Cover and rest for 30 minutes then knead again briefly.

Step 03

For the filling, dice the lard if using and scatter through the mince. Add the prawns, grated ginger, onions, spring onions, egg, sesame oil, both soy sauces, sugar, salt, pepper and the strained infused water. Bring together with your hands, cover and chill for at least 20 minutes.

Step 04

Divide the dough into 10g pieces and roll each into an even thin circle, keeping the wrappers covered with cling film.

Step 05

Place a heaped teaspoon of filling in the centre of each wrapper, dab the edge with water and fold and pleat to seal, being careful not to overfill.

Step 06

Boil the dumplings in batches of lightly salted water, adding 50ml cold water three times as it returns to the boil until the dumplings float and are cooked through. Lift out with a slotted spoon.

Step 07

Combine the vinegar and chilli oil for a dipping sauce and serve alongside the dumplings scattered with coriander.