• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Pastry Skin:
  • 250g tang mien flour (wheat starch)
  • 3 tbsp tapioca flour
  • 1 tsp salt, mix with
  • 350ml boiling water
  • 2 tbsp shortening
  • Filling:
  • 300g prawns (shelled)
  • 50g suet - diced
  • 50g water-chestnut - diced
  • 1 tbsp chopped chives
  • Seasoning:
  • 1/2 tbsp salt
  • 1 tbsp sugar
  • 1/2 tbsp sesame oil
  • 1/2 tsp monosodium glutamate
  • 1 tsp tapioca flour
  • 1/4 tsp pepper
  • 1/2 tbsp oil


  1. For the skin: Combine both types of flours in a mixing bowl. Make a well in the centre and pour in boiling water. Stir quickly to mix with a small and short rolling pin. Cover and leave aside for 5 to 10 minutes. Add shortening and knead till dough is smooth.
  2. Roll out into a tube. Lightly grease a cleaver and cut into equal pieces. Flatten each piece with the cleaver to a round shape. Place 1 tsp filling in centre of wrapper. Pleat to form a meat dumpling.
  3. Arrange dumplings on a greased steaming tray and steam for 5 to 10 minutes. Brush with a little oil and serve immediately.
  4. Filling: Steep prawns in 1/2 tbsp alkaline water for about 5 minutes then place prawns in a metal sieve and rinse in running tap water for about an hour. (this makes the prawns crunchy.) dry the prawns thoroughly on a tea towel.
  5. Mix prawns with 1/2 tsp salt and 1/2 tbsp tapioca flour. Rub flour in well. Add the rest of the ingredients and the seasoning ingredients. Chill mixture till it is almost hard.

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