2 ½ cups plain flour
1 cup cold water
1 tsp sesame oil
1 tsp salt
450g fresh ground pork
5 prawns, peeled, deveined, chopped
½ clove garlic, grated
½ tsp ginger, grated
¼ head of chinese cabbage, sauteed
½ cup coriander, chopped
3 stalks spring onions, chopped
1 tsp soy sauce
salt & pepper
To make the dough, add all ingredients to a large bowl. Mix with a wooden spoon until ingredients begin to come together. Tip out onto a floured board, knead gently until just combined. Set aside to rest for at least half an hour. For the filling, combine all ingredients in a mixing bowl.
To assemble, roll out rested dough into a thin log. Cut into walnut sized pieces. With the tips of your thumbs, gently push out each piece into small thin rounds. Place a tablespoon of the filling in the centre of each dough round. Dab the outside with water and fold the dumplings into a half moon shape, pinching the ends to seal.
Heat olive oil and the sesame oil in a large nonstick skillet over medium-high heat. Arrange the dumplings in the skillet (not too close together) and cook, without disturbing them, until their sides are golden brown which takes about 2 minutes.
Add ¼ cup water and immediately cover the pan. Turn the heat down a bit, to medium.
Cook for 5 minutes. Uncover the pan and turn the heat back up to medium-high. If there is remaining water, cook it off. Shake the pan a few times, turning the dumplings, as you continue frying the dumplings until their sides become crispy, about 2 minutes more.