Prawn dumplings with dipping sauce (Brendan Pang)

• 100 g canola oil
• 1 tbsp dried chilli flakes
• 350 g peeled raw prawns
• cold water, to cover
• 2 sprigs fresh coriander, leaves only
• 2 ½ tsp caster sugar
• 20 g Chinese black vinegar
• 30 g tamari
• 30 g water
• 50 g canned bamboo shoots, drained
• 10 g fresh ginger
• 1 tsp cornflour
• 1 - 2 pinches sea salt
• 50 g pork fat, minced (optional)
• 2 tsp oyster sauce
• 1 tsp sesame oil
• 2 tsp Shaoxing wine
• 1 pinch ground white pepper

Dumpling wrappers

• 125 g wheaten flour (see Tips)
• 60 g tapioca starch, plus extra to dust
• 1 pinch sea salt
• 125 g boiling water
• 20 g canola oil
• 600 g water, to steam
• fresh coriander, leaves only, to garnish