150g green prawns, diced
1/4 cup bamboo shoots, diced
2 teaspoons Chinese cooking wine
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 teaspoons cornflour
1/2 cup corn flour
2 tablespoons rice flour
1 tablespoon potato starch
# Combine all ingredients in a medium bowl and stir well to form a stiff paste. Set aside. Knead briefly until smooth. Wrap tightly in plastic wrap; rest 30 minutes.
# Cut off a third of the paste and knead again briefly. Roll into a small log.
# Cut off a piece about the size of a walnut and roll into a small ball. Flatten slightly between your palms before flattening using the side of a large kitchen knife â€“ a cleaver is perfect for this.
# When you have a flat round of pastry, top with a spoon of the prawn mixture. Fold edges of pastry over the filling and gently crimp the edges to form a neat seal. Place dumplings into a steamer and steam for ten minutes. The pastry will become translucent as it cooks.
Note: The translucency is a desired effect for these dumplings and is achieved by the addition of absolutely boiling water to the flours â€“ if the water is even a few degrees off boiling the pastry will remain opaque.