Prawn and Cabbage Dumplings

Don’t be put off by the idea of making dumplings if you’re a first-timer; they’re actually super-easy! DIPPING SAUCE ¼ cup soy sauce 2 tablespoons rice vinegar

1 teaspoon each caster sugar and sesame oil

2 teaspoons chilli oil FILLING ¼ small savoy cabbage, trimmed, outer leaves removed

2 spring onions, finely chopped

500 grams raw prawns, tails removed

2 tablespoons soy sauce 1 tablespoon oyster sauce 2 teaspoons sesame oil ½ teaspoon caster sugar

1 tablespoon freshly grated ginger TO ASSEMBLE AND SERVE 50 dumpling wrappers 1 tablespoon vegetable oil

toasted sesame seeds, to garnish

EQUIPMENT: Line 2 oven trays with baking paper. You will need a large frying pan and a bamboo steamer lid, or frying pan lid with a steam escape option.

DIPPING SAUCE: Whisk all the ingredients together and store in a sealed container until ready to use.

FILLING: Finely chop the cabbage. Drop the cabbage and spring onions into a large bowl of boiling water. Leave to soften for 5 minutes then drain. Mound the mixture into a large sausage shape in the middle of a clean tea towel, roll up like a Christmas cracker and squeeze to remove excess liquid; chill in the fridge for 1 hour.

Roughly chop the prawns and put in a food processor. Add the squeezed-dry cabbage mixture, soy and oyster sauces, sesame oil, sugar and ginger and pulse to chop further and combine.

Place a dumpling wrapper in your palm, mound a tablespoonful of filling in the centre, then use your finger to wipe the inside edge of the wrapper with water. Fold into a half moon shape then firmly pinch the edges together. You can make a couple of squeeze-tucks at each end of the dumpling too if desired. Place on the prepared trays, cover and refrigerate until ready to cook.

Heat the oil in a large frying pan. In batches, arrange the dumplings bottom-side down and cook for a few minutes until golden on the base. Add ¼ cup water to the pan and cover with a bamboo steamer lid. Steam for 3-4 minutes until cooked through. The steamer lid enables the dumplings to cook by steaming while stopping too much condensation dripping on them. Serve sprinkled with sesame seeds with dipping sauce. MAKES 50

COOK’S NOTE: Uncooked dumplings can be frozen for up to 2 months.