Seafood Chinese Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
16
- For the dough
- 1.333 cups Chinese wheat starch
- ⅔ cup Glutinous rice flour
- ¾ cup Corn starch (or tapioca flour)
- 1 tsp salt
- 1 ½ cups boiling water
- 2 Tbsps vegetable oil
- For the filling
- 3 ½ ozs shelled Prawn
- 3 ½ ozs baby Squid (cleaned)
- 2 Tbsps grated ginger
- 1 clove garlic cloves (minced)
- 1 tsp Rice wine
- ½ tsp sugar
- ½ tsp salt
- 1 tsp vegetable oil
- 1 tsp Corn starch
Product recommendation
May be frozen before being cooked.
May also be fried or boiled.
Shop-bought wonton wrappers may be used instead of making your own dough.
Preparation steps
1.
For the dough, place all the dry ingredients in a bowl and pour over the boiling water, stirring constantly with chopsticks or a wooden spoon, until you have a soft dough. You may have to add a little more water. Knead the oil into the dough then cover with a clean cloth and leave to rest for 10 minutes.
2.
For the filling, roughly chop the prawns and finely chop the squid. Place in a bowl and mix in the remaining ingredients.
3.
Turn the dough onto a floured board, knead it gently then roll it into a cylinder and cut into 16 pieces.
4.
To make the dumplings, roll a piece of dough on a floured board and cut into a circle about 4" / 10cm diameter. Place a little filling in the middle of the dough and draw the edges together, pressing gently to make a good seal. Repeat with the remaining dough and filling, covering the dough you are not using with a clean cloth to prevent it drying out.
5.
Steam the dumplings in a bamboo steamer lined with greaseproof paper for about 8 minutes and serve on a bed of cabbage leaves garnished with chives.
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