Ingredients:

  • 2 cups all-purpose flour (240 g)
  • ¾ cup boiling water (180 ml)
  • ½ teaspoon salt (2.5 g)
  • 12 oz. raw prawns, peeled and deveined (340 g)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon ginger, grated (5 g)
  • 2 green onions, finely chopped
  • 1 teaspoon cornstarch (3 g)
  • ¼ teaspoon white pepper (1 g)
  • 1 tablespoon cilantro, chopped (optional)

Instructions:

  1. Combine flour and salt in a bowl. Gradually add boiling water, stirring until a shaggy dough forms.
  2. Knead until smooth; cover and let rest for 30 minutes.
  3. Chop the prawns into small pieces (or pulse in a food processor). In a bowl, combine chopped prawns, sesame oil, soy sauce, ginger, green onions, cornstarch, white pepper, and cilantro. Mix until well combined.
  4. Roll the rested dough into a long cylinder and divide into 24 equal pieces. Flatten each piece into a round disc and roll out into thin circles.
  5. Place about 1 tablespoon of filling in the center of each circle. Gently fold the dough over the filling and pinch to seal, ensuring no air is trapped.
  6. Prepare the steamer by lining it with parchment paper or cabbage leaves. Place dumplings in the steamer, ensuring they are not touching.
  7. Cover and steam over boiling water for 10-15 minutes, until dough is translucent and filling is cooked through.