Spring Dumpling Salad

Method

1. To make the dumplings, chop the prawns finely into mince. Chop the spring onions finely and add the green parts to the prawn mixture, reserving the whites for later. Peel and mince the ginger finely, adding 1/3 to the prawns and setting the rest aside. Add white pepper, 1tsp salt, 1tsp sugar, 1tsp soy to prawn mixture and stir together until well combined and sticky. Place 1tsp mixture in the middle of a wrapper, wet one half the edge of the wrapper and fold over into a half moon shape, adhering the dumpling shut. Pinch the edge into 5-6 pleats. Continue until all filling mixture is used and set the dumplings aside in the fridge.
2. To make the dressing, combine the vinegar, chili crisp, and remaining soy, sugar, ginger, and spring onion and stir together.
3. Place a pot of salted water to boil. Add snow peas when boiling and blanch for 3 minutes before spooning out of the water into an ice bath. Add the peas to the boiling water and blanch for 5 minutes before draining and adding to the ice bath as well. Drain the peas and snow peas when cool.
4. Add oil to coat a large nonstick pan with a lid. Place the dumplings in a single layer over the cold oil then turn the heat to medium. When sizzling add 1/4cup of water to the pan, place the lid on and turn heat to medium-low. Allow to cook for 10 minutes then remove the lid, allow the water to evaporate, and let the dumplings sizzle until the bottom surface is brown but not burnt.
5. Add the watercress, spinach, snow peas and peas to 2 serving bowls. Place half the dumplings over each bowl, spoon over the dressing and serve.