CHICKEN & PRAWN GLASS DUMPLINGS

makes / 24-30 dumplings

DOUGH FOR WRAPPERS

125g wheat starch 120g tapioca flour Pinch of salt (optional) 300 ml boiling water 1 tbsp vegetable oil

FILLING

200g fresh prawns, chopped 200g minced chicken 50g carrots, finely diced 50g bamboo shoot, finely

diced 5 pieces dried bamboo pith, soaked in water until soft, drained and diced (optional) 2 tbsp fresh coriander,

chopped ½ egg white, lightly beaten 1 tsp cornflour 1 tsp sesame oil 1 tbsp light soy Pinch of sugar (optional) Salt and pepper

Method

FIRST make the filling. Combine all the ingredients in a large bowl and mix well. Cover and set aside in the refrigerator.

PLACE the wheat starch, tapioca flour and salt, if using, in a bowl. Mix well. Pour in boiling water gradually and stir quickly with a pair of chopsticks to incorporate the flour. Add the oil and continue to stir until a ball forms. Turn the hot dough on to lightly floured surface and knead manually until smooth and pliable dough is formed. Cut the dough in half and wrap tightly in cling wrap to rest for 10 minutes.

BEFORE working with the dough, lightly flour or oil the work surface. Cut dough cylinder into 2.5cm pieces. You should have about 10-12 pieces to make the wrappers. It is best to make these wrappers in multiples of 5 at a time and the remaining pieces should be kept under damp tea towel or cling wrap because you want the dough to remain soft and pliable.

WORKING one portion at a time, roll out the dough with a rolling pin to form 9-10 cm discs.

PLACE a wrapper on your palm and spoon 2 teaspoons of the filling into the centre. Brush a little water along the edge of the wrapper. Using your fingers, gather the edges of the wrapper and fold to form a three-sided pyramid-shaped dumpling. Cover the dumpling as you make them to prevent them drying out.

PLACE the dumplings in steamers lined with baking paper punched with holes. Cover and steam the dumplings over simmering water in a wok for about 6-8 minutes or until translucent.

SERVE with soy sauce, Chinese black vinegar or chilli sauce.