INGREDIENTS:
For the dough
- 150 grams wheat starch
- 85 grams tapioca flour
- pinch of salt
- 265 ml boiling water
- 25 ml grapeseed or canola oil
For the prawn filling
- 50 grams pork fat
- 250 grams peeled and deveined
- 30 grams bamboo shoots, finely chopped
- 1 1/2 tablespoons tapioca starch
- 1 egg white
- 2 teaspoons oyster sauce
- 1 teaspoon sugar
- 2 tablespoons spring onions, white part only, chopped
- pinch of salt and white pepper to taste
INSTRUCTIONS:
For the dough
- In a bowl of a stand mixer, mix the wheat starch, tapioca flour and salt together. Insert the dough hook and turn to the lowest setting. Slowly add the boiling water and then the oil. Turn the speed to medium and continue to mix until the dough comes together into a ball. Remove the dough, knead it a few times until you get a smooth ball and cut it into four equal pieces and place these in a plastic sandwich bag to rest.
- Take one of the pieces and roll it into a log around 20 cm long. Cut this into 8 equal parts place the pieces, except for the one you are going to work with back into the sandwhich bag.
- Get two sheets of plastic (you can use another sandwich bag, cut in half for it) and lightly oil the bags. Put the piece of dough in the middle of the two bags and press down on the dough with the palm of your hand to flatten.
- Take a rolling pin and roll out the dough until around 5 cm in diameter. Cut the dough using a round cookie cutter and place a spoonful of the prawn mixture in the middle of the dough. Fold the dough in half and press the edges together to seal.
For the prawn filling
- Place the pork in a small pot and cover with water. Boil for 20 minutes. Cool, then finely chop and set aside.
- Finely chop the prawns and place in a bowl with the pork fat, bamboo shoots, tapioca starch, egg white, oyster sauce, sugar, spring onions and salt and pepper.
- Using your hands, mix the prawn mixture well and cover with some cling wrap. Allow to marinate at least an hour in the refrigerator.
- Use the prawn mixture as per instructions above.
- Steam the dumplings for six minutes over high heat.
- Serve immediately with a mixture of XO Sauce, soy sauce, and spring onions.
Source: Trissalicious
Share It To Your Friends!
Loading...
