Steam Crystal Dumpling

Before

Never thought it could turn out so beautiful (the look of the dumpling) at the first time making it.

After

Ingredient:

Wheat starch

Tapioca starch

Salt

Oil

Hot boiling water

Filling:
Minced pork and prawn

Chopped garlic and ginger

Chopped spring onion

Soy sauce

Oyster sauce

Salt, sugar and pepper to taste

Sesame oil

To make the filling:
Mix all ingredient and set aside.

To make the dough:
1. Mix the wheat starch, tapioca starch and salt in a large mixing bowl. Make a well in the center.
2. Pour in hot boiling water, use a spoon to mix it.
3. Pour in the oil and continue to stir it until the dough it lightly cool.
4. When the dough is lightly cool, kneed with hand on a floured surface. Until you get a smooth dough.
5. Roll the dough into cylinder shape and cut them evenly. Keep it in the bowl and make sure you cover with a damp cloth.

To make the dumpling:
1. Take one small piece of dough, flatten it and roll with a rolling pin until you get a round wrapper shape.
2. Put a tea spoon of the filling in the middle of the wrapper.
3. Pleat the front side of the dumpling and bring the back side forward and seal the dumpling.
4. Place it on a lightly oil banana leave and steam until the dumpling skin is translucent.
5. Ready to serve with some chili sauce.

p/s:
1. This dumpling must be served while it's hot.
2. You may use Chive or Sengkuang filling as known as Chai Kuih.
3. You can make this dumpling in a large quantity and freeze them. Make sure you lightly flour the container before putting the dumpling. Once it's frozen, you can transfer the dumpling into zip-lock bag and store.
4. When cooking the frozen dumpling, Do Not Thaw it. Place it on a lightly oiled banana leave or plate and steam until the dumpling skin is translucent. Frozen dumpling will take a longer time to cook.