Chinese Prawn Dumplings

400g raw prawns, peeled and deveined
1 thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, finely chopped
Small handful coriander, finely chopped
1 tablespoon cornflour
Pinch salt
Pinch white pepper
1 teaspoon sesame oil

The Dough

100g wheat starch
100g tapioca starch
20g cornflour
220ml boiling water
1 tablespoon vegetable oil

PREPARATION

• Pat the prawns completely dry. Finely chop half into a paste-like mince. Lightly bash the remaining prawns so they stay chunky but flexible.
• Mix prawns with ginger, garlic, spring onion, coriander, salt, white pepper, sesame oil and cornflour. The mixture should be slightly sticky but not wet.
• In a bowl combine wheat starch, tapioca starch and cornflour. Pour in boiling water and mix immediately to form a paste.
• While still warm, bring the dough together into a ball. Add vegetable oil and knead briefly until smooth and elastic. Cover tightly to prevent drying.
• Cut small half-thumb sized pieces of dough. Flatten and roll into thin circles with a slightly thicker centre.
• Place one whole prawn portion with some mince in the centre of each wrapper.
• Fold into a half-moon shape and pleat along one side, sealing tightly.

COOKING

1. Steam over high heat for 8 minutes. Turn off the heat and allow to sit in the steam for 1–2 minutes before removing.
2. Serve immediately.
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  School of Wok Tips
  • Always use boiling water to activate the starches properly.
  • Keep the dough covered at all times to prevent drying and cracking.
  • Pat prawns dry to avoid excess moisture breaking the pastry.
  • Leave dumplings in residual steam briefly to tighten the wrapper.
   
  FAQs
  Why is my dumpling wrapper not translucent?
  The water must be boiling when added, and the starch ratios must be correct.
  Can I use only cornflour for the dough?
  No, wheat starch and tapioca starch create the correct translucent texture.
  Why is my wrapper cracking?
  The dough may be too dry or exposed to air for too long.