• Prep Time 30 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  1. 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.
  2. 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.
  3. Knead dough with oil until smooth and shiny. Roll into the shape of a long sausage and cut into small equal portions.
  4. 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.
  5. Place dumplings on a steamer and steam over medium heat for about 12-15 minutes or until cooked through. Serve immediately with chilli sauce.

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