Ingredients
Dipping sauce
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.
Dipping sauce
6.In a small bowl, combine all ingredients. Serve with dumplings.