PRAWN

dumplings

200gm peeled, deveined prawns

175gm kimchi, drained

175gm ricotta

1 tbsp coconut aminos or soy sauce

1 tbsp baby spring onions, chopped

1 tbsp chives, chopped

sea salt

1 egg, beaten

cornflour

36-40 chiao tzu wrappers

wash and remove tails from prawns. dry on paper towel to remove excess moisture.

in a blender combine kimchi and prawns and blend. add ricotta and blend to combine.

in a bowl combine the prawn mix with seasoning, herbs and sea salt.

dust your bench with cornflour. set aside a clean tea towel for the dumplings to rest in.

work in batches. lay out your dumping wrappers. brush with egg. place a teaspoon amount onto each round in the centre. gently match the edges in the middle and press to close. place in the tea towel to rest.

when you are ready to cook. boil a pot of seasoned water. once gently simmering add the dumplings in batches. 9 minutes. remove with a slotted spoon. serve into individual bowls or one big dumpling platter. dress with sauce or whatever you choose.