Chicken & Prawn Glass Dumplings

Step 1: FIRST making the filling by combining all the ingredients in a big bowl and mixing well and cover the mixture and set aside in the refrigerator.

Step 2: PLACE the wheat starch, tapioca flour and salt, if using, into a bowl and mix well and then pour in boiling water gradually and stir quickly with a pair of chopsticks to incorporate the flour.

Step 3: Add the oil and continue to stir until a ball forms.

Step 4: Turn the hot dough onto a lightly floured surface and knead manually until smooth and pliable, dough is formed.

Step 5: Cut the dough in half and wrap tightly in cling wrap to rest for 10 minutes.

Step 6: BEFORE working with the dough, lightly flour or oil the work surface.

Step 7: Cut dough cylinder into 2.5cm pieces, you should have about 10 to 12 pieces to make the wrappers.

Step 8: It is best to make these wrappers in multiples of 5 at a time and the remaining pieces should be kept under damp tea towel or cling wrap because you want the dough to remain soft and pliable.

Step 9: WORKING one portion at a time roll out the dough with a rolling pin to form 9cm to 10cm discs.

Step 10: PLACE a wrapper on your palm and spoon two teaspoons of the filling into the centre and brush a little water along the edge of the wrappier and using your gingers, gather the edges of the wrapper and fold to form a three-sided pryamid-shaped dumpling.

Step 11: Cover the dumpling as make them to prevent them drying out.

Step 12: PLACE the dumplings in steamers that have been lined with baking paper punched with holes.

Step 13: Cover and steam the dumplings over simmering water in a wook for about 6 to 8 minutes or until transulcent.

Step 14: Serve with soy sauce, Chinese black vinegar or chilli sauce.