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
500 gmuncooked peeled prawns, cleaned, coarsely chopped1½ tbspsoy sauce1 tbspfinely grated ginger1garlic clove, finely chopped1eggwhiteFreshlyground white pepper, to taste¼ cupfinely sliced en choy (also called amaranth or Chinese spinach)2spring onions, thinly slicedTo serve:soy sauce and chilli sauceJade wrapper dough100 gmspinach leaves½ bunchgarlic chives, coarsely chopped130 mlvegetable oil110 gm(1 cup) rice flour, plus extra for dusting80 gm(3/4 cup) tapioca flour
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.
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.
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.
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.