Prawn and coriander pinched purse dumplings

Ready in 45 minutes / Makes 24

400g prawn meat

1 small clove garlic crushed with

1 tsp salt

¼ cup finely chopped coriander

leaves

2 Tbsp finely chopped spring onion 1 tsp sesame oil

1 tsp sugar

¼ tsp fine white pepper

24 round dumpling wrappers 24 chives (optional)

Soy vinegar dipping sauce (right)

to serve

Place one-third of the prawns in a food processor with all remaining ingredients except wrappers, chives and dipping sauce. Puree to a paste. Finely chop the rest of the prawns and add to the food processor, pulsing just to combine so they retain a chunky texture.

Place 1 Tbsp of filling in the centre of a dumpling wrapper, ensuring at least a 1½cm border of wrapper around the edges. Wet your finger with water and run it around the border, then bring up the edges and twist closed into a purse shape to enclose the filling and seal. Tie a chive around the join, if desired. Repeat with remaining wrappers and filling. Steam until cooked through and springy to the touch (about 8 minutes). Serve hot with dipping sauce.

SOY VINEGAR DIPPING SAUCE

¼ cup soy sauce

2 Tbsp rice vinegar

1 long red chilli, deseeded and finely

chopped (optional) Chopped spring onion or coriander

leaves

Mix the ingredients together in a small bowl. Sauce will keep for several weeks in the fridge in a covered jar.

Match this with ... Seresin Estate Marlborough Chardonnay 2021 ($26)

This organically grown chardonnay sings with spicy, caramelised oak and ripe roast nectarine notes on the nose and palate. It’s got the structure of a skyscraper, built around a core of solid citrus and plush acidity. Carefully handpicked and whole bunch pressed, the juice is then fermented “wild”, with the natural yeasts present in the winery atmosphere. It’s then gently slipped into French oak barrels for a calm, quiet seven months to settle into itself and develop the rich, toasty, jubilantly juicy style that takes it beyond delicious with these tender dumplings. I love it! thegoodwine.co.nz