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Recipe details are AI-generated from the video and may contain errors — for reference only.
Finely chop 80g of washed chives into small pieces and weigh them for later use.
Watch out
Make sure the chives are thoroughly drained
chopping them wet will cause excess water to release
Combine 80g chopped chives and 80g prawn paste filling in a large bowl, add a pinch of salt, white pepper, and sesame oil, mix thoroughly with a spatula, and refrigerate.
Watch out
Add salt carefully
too much will cause the chives to release water and become limp quickly
Be careful of steam burns when handling freshly boiled water and hot pans.
Mix 50g wheat starch with a little potato starch, bring 105ml water to a boil in a saucepan, stir in the starch mixture quickly, cover, and let steam for 90 seconds until translucent.
local_fire_departmentMedium-low heat, about 90 secondsWatch out
The water must be boiling
insufficient water temperature will prevent the starch from gelatinizing, causing the wrappers to break
Turn the hot dough onto a cutting board, add the remaining 45g potato starch gradually while hot, knead vigorously until smooth, pliable, and chewy.
Watch out
Starch must be added gradually while hot
otherwise, it will not blend properly with the scalded dough
Rub 3g lard onto the surface of the kneaded dough, knead firmly until completely absorbed and evenly distributed, and shape into a smooth ball.
Watch out
The lard must be thoroughly kneaded into the dough
otherwise, the wrappers will tear easily when rolled
Place the shaped dough in a sealed plastic bag and let it rest for 300 seconds to relax.
Watch out
The dough must be rested in a seal
leaving it exposed to air will dry and crack the surface
Watch your finger placement near the blade when cutting the dough with a sharp knife.
Wipe both sides of the cleaver with oil using a paper towel, roll the dough into a long log, and cut into small portions weighing 18g each.
Watch out
Cut the portions quickly and cover them with plastic wrap immediately to prevent drying out.
Flatten each dough portion with the oiled cleaver to form circular dumpling wrappers with slightly thinner edges and a thicker center.
Watch out
Apply even pressure when pressing wrappers, and ensure the blade is oiled to prevent sticking.
Cup the wrapper in your left hand, spoon 20g chive and prawn filling into the center, pleat with your fingers, and seal into a plump crescent shape.
Watch out
Keep filling portions moderate (about 20g)
overfilling will cause the wrapper to burst during wrapping
Be careful of scalding steam when lifting the steamer lid.
Arrange dumplings neatly in a bamboo steamer, place over a boiling wok, steam on high heat for 300 seconds until translucent, garnish with shrimp roe before serving.
local_fire_departmentHigh heat, about 300 secondsWatch out
Water must be at a rolling boil before adding the steamer
otherwise, the wrappers will dissolve
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