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.