Recipe: Prawn Dumplings

3 garlic cloves, finely chopped

teacup coriander roots, washed and finely chopped

30g (1oz) bamboo shoots, finely chopped

30g (1oz) water chestnuts, finely chopped

1 tbsp light soy sauce

1 tbsp soya bean sauce

1 tbsp caster sugar

1 tbsp potato flour

1 egg white

1 tbsp light sesame oil

Salt and black pepper

30 x 8.5cm (3.5in) white dumpling wrappers

red pepper cut into small diamonds

TO make the filling, mince the prawns in a food processor and transfer to a mixing bowl. Add the remaining ingredients, season and mix well. Cover and refrigerate.

To fill the dumplings, lay the dumpling wrappers on a cool surface. Place 1 tsp of the filling in the centre of each wrap. Moisten the edges of the wrappers with water. Pinch each wrapper into eight, then make into rounds with a little of the filling showing. Top with red pepper. Place on a tray, cover and refrigerate.

To cook the dumplings, half fill a pan with water, bring to the boil then reduce to a simmer. Brush a steamer basket that fits the pan with a little oil. Put in the dumplings, then cover and steam for 4-5 minutes. Remove from the heat and transfer to a steamer lined with a banana leaf or bamboo sushi mat.