purée the prawns, finely chop the chives and ginger then combine with the oil, pepper, oyster sauce, sugar & vinegar. Set this aside in the fridge until the dough is ready.

In a bowl, combine the wheat and tapioca flour, once mixed, add the oil and boiling water and mix, the flour should turn watery and opaque, keep mixing until a sticky dough is formed.

after around five mins of mixing add a further tablespoon of tapioca flour, this will make the dough less sticky and controlable. knead this dough for a further two/three mins.

once the dough is easy to control, roll it out into a long cigar shape, then cut (roughly) one inch thick cylinders from it.

flatten the cylinders (I recommend using a wide knife like a cleaver) then, using a rolling pin roll them out further until they’re 2mm thick.

Fill the flattened dumpling skins with one heaped teaspoon of filling and fold (there’s a diagram below but go for whatever fold you’re comfortable with)

Place the dumplings in a steamer ontop of greaseproof paper or Chinese cabbage with enough space around each one.

Steam on a high heat for roughly 10 mins or until the dough becomes clear and you can see the filling better, it’s an easy spot. I also recommend waiting until the dumpling has cooled for a few mins so they don’t tear when removing.

Once cooled carefully remove and serve.