Cuisine
Time
50 mins mins
Servings
6 people people
PASTRY
100g wheat starch
100g tapioca starch
20g cornflour
220ml boiling hot water
10g vegetable oil
FILLING
200g prawns, minced
2 cloves garlic, finely chopped
2 spring onions, finely chopped
20g coriander, roughly chopped
MARINADE
Pinch salt & pepper
1 tsp sesame oil
1 tbsp. cornflour
MAKING THE DOUGH
In a separate mixing bowl, measure out the wheat starch, tapioca starch and cornflour and bring a kettle of water to boil. Once the water has boiled, immediately pour in 220ml boiling water into the flour and mix well with a wooden spoon (It’s best to place the mixing bowl of flour directly on a set of weighing scales to measure out the boiling hot water). Add 10g of vegetable oil to the hot dough and start to knead the dough vigorously with the palms of your hands until smooth. Once smooth, cover with cling film or place in a zip lock food bag.
Start to roll your dough into small circles of pastry and fold into your desired shape. The easiest way to fold the dumpling is to squeeze together into a half moon shape.
