In Guangzhou, i had a chance to made local cuisine by attending a dumpling class conducted by BH's serviced apartment.
Prawn Dumpling looks really difficult till now when i learnt it .......
The secret to making prawns crunchy lies in lye water (alkaline water) according to the teacher who shared so generously
There are 2 types of filling
1. Prawns with chestnut and bamboo shoot (left)
2. Prawn with kai lan (right)
Generally, you can vary the fillings once you know how to make the skin
Recipe for the filling
Ingredient
Lye water
Tapioca startch
prawns, peeled and devein
ends of kai lan - cut into small pieces
seasoning
sesame oil
pepper
salt
tapioca starch
Method
1. Marinade the prawns with lye water and tapioca starch for 20 mins
2. Wash the prawns with water thoroughly the dry it by winging a towel with the prawns (remember need to remove all the lye water smell)
3. Put in seasoning, kai lan and prawns together
Note: I did not get to prepare the filling so there is no measurements to it just trial and error
Recipe for the skin
Ingredient
wheat starch 500g
tapioca starch 500g
hot boiling water 600g
salt - 1 tsp
Method
1. Boil the water and "cook" wheat and tapioca starch + salt together
2. When the mixture becomes dough, knead it on a table top till its smooth
3. Cover the dough in cling wrap and start to wrap filling when the skin is warm
4. Roll the dough into log shape and cut into small pieces then roll then out using a knife or rolling pin
5. Use a circle cutter to cut out the shape, the skin is ready to be wrapped
How to wrap crest moon shape dumpling
1. Simply fold the skin half and only make pleats at the topmost skin
To wrap it like a rabbit, follow step 1 but cut a slit in the centre and make 2 rabbit ear