Recipe Ingredient
- Pastry
- 150g wheat starch (tang mein fun)
- 50g tapioca flour
- 1/2 tsp salt
- 250ml boiling water
- 1 tbsp oil
- Filling
- 150g chives, chopped
- 500g medium-sized prawns, shelled, rinsed and well drained
- Seasoning
- 1/2 - 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar or to taste
- 1 tsp sesame oil
- Dash of monosodium glutamate
- 1 tsp oil
Instructions
- Pat dry prawns with several layers of paper kitchen towels. Mix in seasoning and stir well to blend. Add in chopped chives, then keep refrigerated.
- For the pastry: Put wheat flour and tapioca flour into a bowl. Make a well in the centre. Combine boiling water and salt, then pour into the well. Stir vigorously with a pair of chopsticks until flour and water is well mixed into a dough. Cover the dough with a damp tea-towel and leave aside for 4-5 minutes.
- Knead dough with oil until smooth and shiny. Roll into the shape of a long sausage and cut into small equal portions.
- Flatten each portion into a round shape. Add a tablespoon of filling in the centre and fold up into a half-moon. Pleat the dumplings.
- Place dumplings on a steamer and steam over medium heat for about 12-15 minutes or until cooked through. Serve immediately with chilli sauce.
