Pastry Skin:
250g “tang mien” flour (wheat starch)
3 tablespoons tapioca flour
1 teaspoon salt, mix with
350ml boiling water
2 tablespoons shortening
Filling:
300g prawns (shelled)
50g suet – diced
50g water-chestnut – diced
1 tablespoon chopped chives
Seasoning:
1/2 tablespoon salt
1 tablespoon sugar
1/2 tablespoon sesame oil
1/2 teaspoon monosodium glutamate
1 teaspoon tapioca flour
1/4 teaspoon pepper
1/2 tablespoon oil
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. 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 teaspoon filling in centre of wrapper. Pleat to form a meat dumpling.
Arrange dumplings on a greased steaming tray and steam for 5 to 10 minutes. Brush with a little oil and serve immediately.
Filling:
Steep prawns in 1/2 tablespoon 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. Mix prawns with 1/2 teaspoon salt and 1/2 tablespoon tapioca flour. Rub flour in well. Add the rest of the ingredients and the seasoning ingredients. Chill mixture till it is almost hard.