AT A GLANCE
The skins of these dumplings are given a hint of green with the addition of spinach and garlic chives. You can freeze them in a single layer if you like, then store them in the freezer for up to a month.
|01||Process three-quarters of the prawns and soy sauce, ginger and garlic in a food processor until finely chopped. Add eggwhite, process to combine, then season with white pepper. Transfer to a bowl, add en choy, spring onion and remaining prawns, mix to combine and refrigerate until required.|
|02||For jade wrapper dough, blanch spinach and chives until bright green (30 seconds), drain, refresh in iced water, drain again, squeeze out excess water, then process in a blender with oil. Pass through a fine sieve (discard solids) and set aside.|
|03||Combine flours in a bowl, make a well in the centre, add 2 tbsp spinach mixture, then 160ml boiling water and mix with chopsticks or a knife to combine. Tip out onto a surface dusted with rice flour, knead until smooth (1-2 minutes), halve and place one half in a zip-lock bag while you work with the other. Pinch off walnut-sized balls of dough, roll out on a work surface dusted with rice flour to a 2mm-thick round, place a heaped teaspoonful of prawn mixture in the centre, brush edges with water and fold in half, pressing to seal. Place in a steamer basket lined with baking paper and repeat with remaining dough and filling.|
|04||Steam dumplings over a saucepan of simmering water until translucent and filling feels firm when dumplings are gently squeezed (4-5 minutes). Serve hot with soy and chilli sauces for dipping.|