Makes 24 of each dumpling

Ingredients

Har Gau – filling

600g prawn meat

60g tapioca starch

75g sugar

50g bamboo shoot, chopped

9g sea salt

20g sugar

15g corn flour

20g potato flour

10g sesame oil

20g coriander leaf,chopped

Har Gau – dumpling skin

80g potato flour

300g tapioca starch

2.5g sea salt

10g unsalted butter

380g boiled water (120C)

To finish

100g tapioca starch

50g potato flour

Scallop shumai – filling

300g prawn meat

30g tapioca starch

38g water

38g sugar

300g chicken meat, chopped small pieces

9g sea salt

20g sugar

15g corn flour

20g potato flour

10g sesame oil

20g carrot,chopped

Scallop shumai – dumpling wrapper

1pkt Wanton skin

12 scallops to garnish

40g Caviar Tobiko

Chinese chive dumpling – filling

600g prawn meat

60g tapioca starch

75g sugar

50g Chinese chives, chopped

9g sea salt

20g sugar

15g corn flour

20g potato flour

10g sesame oil

Chinese chive dumpling – dumpling skin

60g potato flour

300g tapioca starch

2.5g sea salt

10g unsalted butter

505g Chinese chive juice, boiled

24 pieces Wolfberry to garnish

To finish

100g tapioca starch

50g potato flour

Crystal dumpling – filling

60g vegetable ham

150g carrot

60g may bean root

150g dry mushroom

20g coriander leaf

30g spine nuts

Crystal dumpling – seasoning

20g Maggi soya sauce

15g black pepper

0.75g sugar

45g butter

45g water

5g red chili, chopped

15g garlic, chopped

15g onion, chopped

Crystal dumpling – dumpling skin

300g potato flour

500g carrot juice water, boiled

5g sea salt

50g potato flour, extra

Method

Har Gau – filling

Put the prawn, tapioca starch and sugar in a bowl and mix for one hour. Rinse and let the mixture absorb the water for one hour. Dry with clean cloth. Mix the salt and prawn mixture and rub until sticky. Add in the bamboo shoot, sugar, corn flour, potato flour and sesame oil, and mix well. Lastly, stir in coriander leaves. Keep it in freezer until it has set.

Dumpling skin

Combine the potato flour, tapioca starch, sea salt and unsalted butter. Place into a container or bowl and pour in boiled water and mix. Cover with a lid and set aside for 5 minutes. Knead the mixture until soft.

To finish

Divide the dough into small pieces. Flatten into round shape. Wrap the filling with the dough and nip it into Har Gau shape. Put the dim sum into a steamer and steam over high heat for 5 minutes.

Scallop shumai – filling

Mix the water and add in tapioca starch, sugar and prawn and mix evenly. Set aside for 1 hour. Rinse and let the mixture absorb waster for 1 hour. Drain and dry with cloth. Mix the salt, prawn and chicken meat and rub until sticky. Add in carrot, sugar, corn flour, potato flour and sesame oil, and mix well. Keep mixture in the freezer until it is set.

Dumpling

Get the dough and roll it out. Wrap the filling in the dough and nip into scallop shape. Put in into steamer and steam over high heat for 5 minutes. Top with scallop and caviar.

Chinese chive dumpling – filling

Put prawn, tapioca starch and sugar and hand mix for one hour. Rinse and let the mixture absorb the water for one hour. Dry with a clean cloth. Mix the salt and prawns and rub until sticky. Add in chives, sugar, corn flour, potato flour and sesame oil, and mix well. Keep mixture in the freezer until it is set.

Dumpling

Combine the potato flour, tapioca starch, sea salt and unsalted butter. Place it into a hot pan and pour in the chive juice and mix evenly. Cover with a lid and set aside for 5 minutes. Take the mixture out of the pan and knead until soft.

To finish

Divide the dough into small pieces and flatten into round shapes. Wrap the filling in the dough and nip it into chive dumpling shape. Add Wolfberry to the top of each dumpling for decoration. Put into steamer and steam over high heat for 5 minutes.

Crystal dumpling – filling

Stir fry the vegetables with seasoning and cook for 5 minute. Keep in the freezer until it is set.

Dumpling

Combine the potato flour and the carrot juice water and mix evenly. Cover with a lid and set aside for 5 minutes. once cooled, knead the mixture adding extra potato flour if needed.

To finish

Divide the dough into small pieces and flatten into round shape. Wrap in the fillings and nip it into chive dumpling shape. Put dumplings into the steamer and steam over high heat for 5 minutes.