Steamed Prawn Dumplings
1 quantity transparent pastry
250 g / 8 oz raw prawn meat
2 tablespoons finely chopped ham fat
2 tablespoons finely chopped water chestnuts or bamboo shoot
2 tablespoons finely chopped garlic chives
1 teaspoon finely grated fresh ginger
1 teaspoon salt
1 teaspoon sugar
1 teaspoon oriental sesame oil
3 teaspoons cornflour (cornstarch)
Make pastry and set aside while combining the filling ingredients and mixing well. Divide pastry into 20 slices, and flatten one at a time with the lightly greased blade of a wide Chinese chopper to a circle about 10 cm (4 in) in diameter, pleating the edge on one side. Put teaspoon of filling on pastry, bring edges together and pinch to seal.
Brush lightly with oriental sesame oil and place each one on an oiled square of greaseproof paper. Steam in bamboo steamer over boiling water for 10 minutes. Serve with red vinegar for dipping.
Transparent Steamed Dumpling Pastry:
125 g /4 oz / 1 cup Chinese wheat flour
3 tablespoons cornflour (cornstarch)
210 ml / 7 fl oz water
1 tablespoon lard
Mix wheat flour and cornflour together in a bowl. Put measured water and lard into a small saucepan and bring to a boil. Turn off heat and cool for exactly 20 seconds, then pour all at once onto the flour. Mix with chopsticks or a wooden spoon. As soon as cool enough to handle, knead to a smooth, pliable dough. Shape into cylinder and wrap in plastic film to prevent drying out.