1 tablespoon finely chopped spring
onions (white part only)
2 tablespoons vegetable oil
3 teaspoons light soy sauce
2 tablespoons dry sherry
2 teaspoons white sugar
1/2 teaspoon salt
2 teaspoons sesame oil
4 teaspoons tapioca starch
vegetable oil as required
1 1/2 cups wheat starch, plus extra for
2 tablespoons tapioca starch
1 cup boiling water
1 tablespoon vegetable oil
1/4 teaspoon salt
In a bowl,
combine the wheat starch, tapioca starch and the salt. Stir slowly into
1 cup of boiling water. Add the oil and use your hands to knead the
dough, until it is smooth and shiny. Cover bowl with cling wrap and
allow to rest for 30 minutes.
mince the prawns and add in all the other ingredients for the filling.
Mix until all is incorporated and the mixture almost feel elastic. Mix
in one direction only. Cover with cling wrap, set aside and place in
refrigerator for 2 hours. This will allow the flavours to blend in.
To make the
dumplings, coat a paper towel with some vegetable oil and use to oil
your working board and the broad side of a Chinese cleaver.
Make sure to keep the dough covered so
that it does not dry up. Use a moist kitchen towel to cover the dough
and keep it moist.Break off 1
teaspoon of the dough, roll into a ball. Flatten it with the palm of the
hand. Place flattened dough on oiled board. Then, use the oiled broad
side of the cleaver to press it down to form a circle that is about 7 cms in
heaped teaspoon of filling in the middle of the wrapper, spreading it
evenly but not touching the edges.
pleat the front side of the dumpling dough. Use your thumb and
forefinger to form the pleats in the dough. Bring the back side forward,
pleat and seal with the front pleat. Pinch the edges closed. Pleat the
sides in a similar way and bring together at the top. Traditionally,
there are about 7 pleats per dumpling. Use an even number to make it
easier, like 4 pleats.
Cover the dumplings with a moist
kitchen towel to keep them from drying, whilst preparing the remainder
of the dumplings.
Prepare a steamer for steaming.
Steam the dumplings in batches on an oiled plate until well steamed and
looking very translucent, but not falling apart. About 10 - 15 minutes.
Do not over steam and monitor at regular intervals, making sure that
there is always water in the steamer. Carefully remove and place
on a non stick surface to serve. I use baking paper both in the steamer
and on the serving dish.
Serve when still hot with a chilli
sauce or any other sauce of your preference. Enjoy.
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