- Difficulty Moderate
- Active time 45 minutes
- Total time 2 hours 35 minutes
- Servings 24 portions
- 350 g raw prawn meat, peeled and deveined
- 50 g bamboo shoots
- 10 g piece fresh ginger, peeled
- 1 tsp cornflour
- 1 pinch salt
- 50 g minced pork fat (optional)
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine (Chinese cooking wine)
- ½ tsp caster sugar
- 1 pinch ground white pepper
- 125 g wheat starch, plus extra for dusting
- 62 g tapioca starch
- 1 pinch salt
- 120 g boiling water
- 20 g canola oil
- Place a bowl onto mixing bowl lid and weigh prawns into it. Cover with cold water and set aside for 30-40 minutes to firm up.
- Place bamboo shoots and ginger into mixing bowl and chop 5 sec/speed 5.
- Scrape down sides of mixing bowl with spatula, then chop for a further 5 sec/speed 5.
- Using the simmering basket, drain prawns. Transfer onto a plate and pat dry with paper towel. Add prawns to mixing bowl and chop 3 sec/speed 4 or until coarsely chopped.
- Sprinkle cornflour and salt over prawn mixture, avoiding blades, and combine
2-3 minutes/Reverse/speed 0.5, until sticky and well combined.
- Add pork fat (optional), oyster sauce, sesame oil, wine, sugar and pepper, then combine
10 sec/Reverse/speed 0.5.
- Scrape down sides of mixing bowl with spatula, then combine for a further
10 sec/Reverse/speed 0.5 or until well combined. Transfer into a bowl, cover with plastic wrap and place into refrigerator for 1 hour. Clean and dry mixing bowl.
- Place wheat starch, tapioca starch and salt into mixing bowl.
- Place a jug onto mixing bowl lid and carefully weigh boiling water into it.
- Mix speed 2, adding water through hole in mixing bowl lid, until mixture is translucent and lumpy (approx. 20 seconds).
- Add oil and knead Dough/3 minutes or until smooth. Transfer dough onto a clean work surface or silicone bread mat (ThermoMat) and shape into a ball. Divide dough into 4 equal portions. Transfer into a sealable plastic bag and set aside to rest for 5 minutes. Clean and dry mixing bowl.
- Shape 1 portion of rested dough into a log (12 cm), then divide into 6 portions (approx. 15 g each). Using the palm of your hand, flatten each portion into a disc. Using a rolling pin, roll out each disc into a thin circle (8-10 cm diameter).
- Place 1 level tablespoon of filling into the centre of each wrapper. Seal dumplings by folding in half, then pinching and pleating the edges to seal (forming a crescent moon shape). Repeat with remaining dough and filling to make dumplings (makes between 20-24).
- Line Varoma dish and tray with baking paper. Divide dumplings between Varoma dish and tray, allowing space for dumplings to expand. Place 600 g water into mixing bowl. Place Varoma into position, secure Varoma lid and steam 12 min/Varoma/speed 2 or until transparent and filling is cooked and firm. Repeat with any remaining dumplings, ensuring there is at least 500 g water in mixing bowl for further steaming. Serve immediately with sauce of choice (such as a black vinegar dressing or chilli oil).