Prawn and ginger dumplings with Asian greens

1 Finely chop prawn meat and transfer to a large bowl. Add water chestnuts, 1 teaspoon of ginger, coriander root and leaves and half the sesame oil, mixing well to combine.

2 Lay wrappers on a clean work bench. Place 1 heaped teaspoon of prawn mixture in centre of each wrapper. Brush edges with a little water, then fold wrapper over to form a semi-circle. Fold and crimp edges.

3 Line base of a large steamer with baking paper. Working in batches, place dumplings in one layer in steamer. Place steamer over a saucepan of boiling water, then cover and steam for 4 minutes or until dumplings are tender and cooked through.

4 Meanwhile, heat remaining oil in a large wok over high heat. Add sugar snaps and broccolini, stir-frying for 2–3 minutes. Add choy sum and remaining ginger, stir-frying for 1–2 minutes or until vegetables are crisp and tender.

5 Combine soy sauce and oyster sauce in a small bowl. Divide stir-fried vegies and steamed dumplings among four bowls, then serve drizzled with sauce.