Crystal Prawn Dumpling

Last weekend I bought a few cookbooks from Harris in JB. One of them is this book.


Tried out the crystal prawn dumpling in that book and it turned out not too bad.



Crystal Prawn Dumpling (recipe from Delicious Dim Sum)

Ingredients for the dough
110 gm wheat starch
220 gm potato starch
160 gm boiling water

Ingredient A
3 water chestnut (minced)

Ingredients for the filling
300 gm fresh prawn
3 gm msg
3 gm salt
6 gm sugar
5 gm potato starch
1 tsp sesame oil

Method
1. Combine filling ingredients until elastic. Add in A.
2 Pour in the boiling water to the dough ingredients until half-cooked. Knead into a dough.
3 Knead dough into a long strip. Divide into equal parts, each 15 gm. Roll into flat round piece.
4. Wrap in 20 gm filling and fold into a har kow shape. Steam over high heat for 5 minutes.

(Note: I did not weigh dough and filling. All go by agaration. Very important to note that you have to use boiling water. If water is not hot enough, it will affect the texture of the skin.)