In a mixing bowl, combine 1 cup of all-purpose flour and 1/2 cup of water. Knead until smooth and pliable, about 5 minutes.

Cover the dough with a clean kitchen towel and let it rest for 15 minutes.

Finely chop the prawns and mix in a bowl with fresh chives, soy sauce, sesame oil, and salt and pepper to taste.

Divide the rested dough into walnut-sized balls, roll each into thin circles about 3-4 inches in diameter.

Place about a teaspoon of filling in the center of each dough circle, fold to create a half-moon shape, and pinch edges to seal.

Steam the dumplings in a lined steamer basket on high for 10-12 minutes until tender and translucent.

Alternatively, pan-fry in a skillet for 3-4 minutes until golden, then add water and cover to steam for 5 minutes.

Carefully remove the cooked dumplings and serve hot with a soy-based dipping sauce.