1 cup (100g) plain flour
1/3 cup (70 ml) cold water
3 shiitake mushrooms, chopped
3 pak choy, chopped
3 Chinese cabbage, chopped
1/2 cup (120g) raw prawns, diced
2 fresh coriander, chopped
1 garlic clove, chopped
2 spring onion, chopped
1 tsp sesame oil
1/4 tsp sugar
2 1/2 tsp fresh ginger, chopped
4 tsp light soy sauce
1. Put the flour in a bowl and gradually add the water whilst mixing it with a fork. You may not need to add all the water, but you are aiming for a play-doh consistency. Once the dough has come together, knead it for about 5 minutes to stretch the gluten.
2. Chop your vegetables and put them in a bowl with the chopped prawns, 2 tsp ginger, coriander, garlic, 2 tsp light soy sauce, sugar. Mix everything together.
3. Dust a work surface and your rolling pin with flour, then roll out your dough until it is about 1-2 mm thick. Cut circles out of the pastry using a cutter.
4. Hold a round piece of dough in the palm of your hand, and pinch around the edge to make it slightly thinner. Put a teaspoonful of the mix into the centre of the dough, then fold it and pinch it in the centre. Fold the sides inwards and pinch them along two sides closest to you. Fold in the remaining flaps of dough to form a crescent moon shape.
5. Heat a little oil in a pan and add some dumplings, leaving plenty of space between them. When the bottoms of the dumplings have gone brown, turn the heat to high, pour water halfway up the dumplings and cover immediately with a lid. When the water has disappeared, remove the lid and cook for a final 30 seconds to crisp up the bottom again.
6. Mix 1/2 tsp of chopped ginger, 2 tsp of light soy sauce and 2 tsp of rice vinegar together for the sauce, then serve.