Eating In

The dough for these dumplings is made from rice flour and water. It needs to be fairly stiff. To make the filling, sauté some prawns with onion, garlic, ginger and freshly ground coconut. Add a little chilli powder and a pinch of turmeric. Allow the filling to cool. Break off pieces of dough of a size a bit larger than a golf ball, and flatten into a disc about 10 – 12 cm. Place a spoonful of filling into the centre of the disc and pull the dough round it to form the dumpling. Finish the dumplings off with a sprinkling of grated coconut. To cook, steam for about 15 minutes.