A black plate filled with steamed dumplings

Recipe by Two Gulfs Crab

Makes 15 Dumplings

100g crab
½ bunch spring onion, finely chopped
10g XO sauce
1 clove garlic, crushed
½ knob ginger, peeled, crushed
1 125g tin sweet corn kernels, drained
1tsp sesame oil
75ml light soy sauce
10ml black vinegar
⅛ bunch coriander, picked, chopped
Pinch ground white pepper
15 dumpling wrappers

In a large bowl, combine all ingredients, except the wrappers, and mix until combined. Reserve in fridge overnight. On the following day, lay each of the dumpling wrappers on a bench. Place approx 15g of the mix in the centre of each dumpling. Using a pastry brush, gently wet the edges of the wrapper with water. Fold to form a half circle then crimp the wrapper edges until the dumpling is completely sealed. To ensure even cooking, gently using your fingers, press the edges of the dumpling wrapper until the seal is the same thickness as the rest of the wrapper. Place on a baking paper lined tray. Steam for 20-25min until the mixture is cooked.

To serve
Serve immediately with Soy or Chilli Dipping Sauce.