Homemade pork and prawn dumplings

Ingredients

• 100ml/3½fl oz freshly boiled water
• 3 slices fresh root ginger
• 1 tsp Sichuan peppercorns
• 4 cinnamon sticks
• 10 star anise
• 250g/9oz dumpling flour (high-gluten wheat flour), plus extra for dusting
• 2g salt
• 400g/14oz pork mince (40% fat, or the highest fat content available)
• 1–2 tbsp lard, chilled or frozen (only if using pork mince with 10–20% fat)
• 200g/7oz raw prawns, heads removed, shells removed, de-veined and roughly chopped
• 50g/1¾oz fresh root ginger, peeled and grated
• 2 small onions, finely diced
• 2 spring onions, finely diced
• 1 egg, beaten
• 3 tbsp sesame oil
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 2 tsp salt
• ½ tsp freshly ground black pepper
• 1½ tbsp black vinegar (chinkiang vinegar)
• 1 tbsp crispy chilli oil
• handful chopped fresh coriander leaves

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