Julie Lin served up tasty homemade pork and prawn dumplings with black rice vinegar on Saturday Kitchen.

the ingredients for the infused water are: 100ml freshly boiled water, 3 slices fresh root ginger, 1 tsp Sichuan peppercorns, 4 cinnamon sticks and 10 star anise.

For the dumpling dough: 250g dumpling flour (high-gluten wheat flour), plus extra for dusting and 2g salt.

For the filling: 400g pork mince (40% fat, or the highest fat content available), 1–2 tbsp lard, chilled or frozen (only if using pork mince with 10–20% fat), 200g raw prawns, heads removed, shells removed, de-veined and roughly chopped, 50g fresh root ginger, peeled and grated, 2 small white onions, finely diced, 2 spring onions, finely diced, 1 egg, beaten, 3 tbsp sesame oil, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp white sugar, 2 tsp salt and ½ tsp freshly ground black pepper.

To serve: 1½ tbsp black rice vinegar (chinkiang vinegar), 1 tbsp crispy chilli oil and handful chopped fresh coriander leaves.

See recipes by Julie in her book titled: Sama Sama: Comfort food from my Malaysian-Scottish kitchen available from Amazon now.