Steamed prawn and watercress dumplings

1. Bring a small saucepan of salted water to the boil on high. Blanch watercress for 30 seconds and drain well. Roughly chop and cool slightly.
   
   
2. In a medium bowl, combine watercress, prawns, onion, sauce and oil. Mix well.
   
   
3. Holding a wrapper in your hand, place 1 teaspoon of mixture in the centre. Brush edges with a little water. Fold over to form semicircle. Pleat one side and press edges together to seal. Arrange dumplings in a single layer on baking paper as you work.
   
   
4. Place baking paper with dumplings in a steamer over a wok of simmering
   water (do not allow water to touch base of basket). Steam dumplings, in batches, for 8-10 minutes, or until filling is cooked and wrappers are tender.
   
   
5. DIPPING SAUCE: Combine all ingredients in a small bowl. Serve with hot dumplings.

• If you don’t like watercress, you could replace it with 100g baby spinach leaves.