prawn and chive jiaozi

ingredients:

for dumpling:

1. 200g wheat flour 
2. 125ml boiling water

for stuffing

1. 300g raw prawns
2. 1 tbsp ginger
3. 50g chinese cabbage
4. 2 spring onions
5. 20g chives
6. 1 tsp sesame oil
7. 1 tsp mirin
8. salt and pepper to taste
9. tamari sauce (for serving)

directions dumpling wrappers:

1. sift flour into a large bowl, dig a hole in center and then with a fork slowly introduce the water stirring continuously. knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth.
2. cover and set a side to rest for 15 minutes.  
3. re-knead the dough for 2-3 minutes so we can get a very smooth dough.
4. cover and continue resting for 1 hour.
5. roll the dough into a long stick, 3 centimetres in diameter. use a knife to cut the dough stick into small dumpling dough pieces. dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter.

directions for stuffing

1. peel and dice 150g of prawns ( half). shred the cabbage, thinly slice the spring onions and chives.
2. place the diced prawns, cabbage, spring onions and chives into a large bowl. grate the ginger and add to the bowl along with sesame oil, mirin and salt and pepper to taste.
3. peel the remaining 150g of prawns.
4. to assemble the dumplings, place wrappers on a work surface, spoon 1 tsp of the shrimp mixture into the center of each wrapper along with 1 whole prawn. using your finger, rub the edges of the wrappers with water. fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
5. to steam dumplings: cover the steamer and place over skillet of boiling water. leave to cook, without peeking into the steamer, for 10 minutes.
6. serve immediately with tamari sauce for dipping. 
7. enjoy!