0:00 / 6:31

Dim Sum Style 13-Pleat Crystal Prawn Dumplings

Name: Dim Sum Style 13-Pleat Crystal Prawn Dumplings
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: prawns (peeled); cornstarch; Salt; white pepper powder; sugar; chicken powder; pork fat; winter bamboo shoot; Lard; sesame oil; wheat starch; tapioca starch; water; Cooking oil

groups2 servingsspeedHardcountertopsPrep: 60 minsskilletCook: 10 minsscheduleTotal: 70 minsoutdoor_grillSteamed

Allergens:warningShellfishwarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

Preparation

00:00:16

warningStay safe

Wash hands and tools thoroughly with soap before and after handling raw seafood and pork fat to avoid cross-contamination. Do not touch other ingredients directly after handling raw seafood and meat, otherwise it can easily cause gastrointestinal discomfort.

Peel shells from 200g prawns and use a toothpick at the third segment to remove vein; add 1 tbsp cornstarch and water to scrub and rinse clean, pat completely dry with paper towels, then chop into coarse pieces.

lightbulb

Watch out

Prawns must be patted dry completely with paper towels, otherwise residual moisture will affect texture and elasticity.

Ingredients:prawns (peeled) (200 g)cornstarch (1 tbsp)

Tools:toothpickchef's knife

Active Cooking

00:00:57

Add 1/2 tsp salt to chopped prawns and knead vigorously in one direction until a sticky paste forms; add 1 tsp cornstarch, 1/2 tsp white pepper, 1 tsp sugar, and 1/2 tsp chicken powder, continuing to knead and slap until tight and bouncy.

lightbulb

Watch out

When kneading prawns, you must rub in one direction, otherwise muscle fibers will not break down to form elasticity.

Ingredients:prawns (peeled)Salt (0.5 tsp)cornstarch (1 tsp)white pepper powder (0.5 tsp)sugar (1 tsp)chicken powder (0.5 tsp)

Tools:mixing bowl

Active Cooking

00:01:37

Dice 20g pork fat and chop slightly; dice 40g bamboo shoots, blanch in boiling water on high heat for 1-2 minutes to remove bitterness, then drain thoroughly.

local_fire_departmenthigh heat

lightbulb

Watch out

Bamboo shoots must be fully drained after blanching, otherwise moisture added to filling will tear the wrapper.

Ingredients:pork fat (20 g)winter bamboo shoot (40 g)

Tools:saucepanstrainer

Waiting Time

00:02:07

Add pork fat and drained bamboo shoots to prawn paste (prawn, bamboo shoot, pork fat ratio 10:2:1) and mix well, then add 1 tbsp lard and 1 tsp sesame oil; cover and chill in fridge for 30 minutes until set.

lightbulb

Watch out

Filling must be chilled for 30 minutes as cold temperatures solidify fat, making wrapping easier and preventing leaks.

Ingredients:prawns (peeled)pork fatwinter bamboo shootLard (1 tbsp)sesame oil (1 tsp)

Tools:mixing bowl

Active Cooking

00:03:01

Pour 170ml water into a saucepan and bring to a rolling boil over high heat.

local_fire_departmenthigh heat

lightbulb

Watch out

Water must be at a rolling 100°C boil to scald the starch, otherwise it won't gelatinize properly.

Ingredients:water (170 ml)

Tools:saucepan

Active Cooking

00:03:04

warningStay safe

Be careful when pouring boiling water onto starch to avoid splashing and scalding skin. Do not pour boiling water too fast to prevent hot water splashing and burns.

Mix 90g wheat starch and half of tapioca starch (30g) in a bowl, pour 170ml boiling water while stirring rapidly with wooden spoon into translucent lumps; rest 2-3 minutes until warm, add remaining 30g tapioca starch, then knead on counter into a smooth elastic dough.

lightbulb

Watch out

You must scald starch with boiling water first before adding remaining dry tapioca starch, otherwise the dough loses elasticity.

Ingredients:wheat starch (90 g)tapioca starch (60 g)water

Tools:mixing bowlwooden spoon

Waiting Time

00:03:45

Shape dough into a ball, cover with a damp cloth and rest for 10 minutes to allow moisture to hydrate fully for better elasticity.

lightbulb

Watch out

Must cover with damp cloth during resting, otherwise air exposure will dry out dough and cause surface cracking.

Tools:damp towel

Active Cooking

00:03:48

Roll rested dough into a long log, cut into 10g small dough portions with a scraper; grease cutting board and scraper with 1 tsp oil, flatten a dough ball with palm, press down firmly with scraper and slide clockwise to form a round wrapper with a thicker center and thin edges, then cover with damp cloth.

lightbulb

Watch out

Edges must be thin while the center stays slightly thicker

if center is squeezed too thin, wrapper will break when steamed

Ingredients:Cooking oil (1 tsp)

Tools:cutting boarddough scraper

Active Cooking

00:04:45

Place a wrapper on palm, put chilled filling in center, fold in half; follow 'push, fold, squeeze' technique: push wrapper right with left hand, form pleats with right middle finger, squeeze edge with right index finger to seal, forming around 13 pleats; shape base into crescent ingot form, and trim excess top edge with kitchen scissors.

lightbulb

Watch out

Do not overfill as too much filling will tear wrapper

seal pleats firmly, otherwise dumplings will burst during steaming

Tools:kitchen scissorschopsticks

Active Cooking

00:05:57

Arrange wrapped dumplings with spacing inside a parchment-lined bamboo steamer; place over a pot of rolling boiling water, cover tightly, steam on high heat for 4 minutes until wrappers turn glossy translucent and filling shows pink, then remove and serve.

local_fire_departmenthigh heat, 4 minutes

lightbulb

Watch out

Be careful of hot steam when opening steamer lid to avoid burning face and arms.

Tools:bamboo steamersteamer paper