Chinese prawn potsticker dumpling recipe | Tilda

Ingredients

• Dough
• 140g plain flour, plus extra for dusting
• 125ml boiling water
• Stuffing
• 110g tiger prawns, minced
• 110g Tilda Fragrant Jasmine Rice, pre-cooked as instructions on packet
• 75g Chinese leaves, chopped
• 1 tsp ginger, finely chopped
• ½ tsp garlic purée
• ½ tbsp Shaoxing rice wine
• ½ tbsp dark soy sauce
• 1 tbsp spring onions, chopped
• 1 tsp coriander, chopped
• 1 tsp sesame oil
• ½ tsp palm sugar
• Dipping sauce
• 3 tbsp soy sauce
• 1 tbsp white rice vinegar
• 2 tsp chilli oil