Prawn Chive Dumplings & Broth

• King Prawns(500 g)
• Chives(20 g)
• Garlic(4 cloves)
• Ginger(2 tsp)
• Soy sauce(3 tbsp)
• Sesame oil(2 tsp)
• White Pepper(½ tsp)
• Cornflour(1 tbsp)
• Dumpling Wrappers(24)
• Chicken Broth(1.2 L)
• Egg noodles(250 g)
• Baby Spinach(120 g)
• Green Onions(4)
• Chili Oil(2 tsp)optional

Method

1. 1

   Finely chop {Prawns}, then mix with chopped {Chives}, minced {Garlic}, grated {Ginger}, {Soy sauce}, {Sesame oil}, {White Pepper}, and {Cornstarch} until the filling looks sticky and well combined.

   ~15 min

2. 2

   Fill {Dumpling Wrappers} with the prawn mixture and pleat to seal. Keep the finished dumplings under a lightly damp towel while you work.

   ~10 min

3. 3

   Bring {Chicken Broth} to a gentle boil with {Soy sauce}, sliced {Ginger}, smashed {Garlic}, and {Sesame oil}. Simmer to infuse the broth.

   ~8 min

4. 4

   Add {Egg noodles} to the broth and boil until just tender.

   ~4 min

5. 5

   Lower in the dumplings and cook gently until they float and the filling is opaque. Stir in {Baby Spinach} to wilt.

   ~6 min

6. 6

   Ladle the dumplings, noodles, and broth into bowls. Finish with sliced {Scallions} and a little {Chili Oil} if using.

   ~10 min