Hong Kong

Prawn and chive dumplings

See through skins, so the chives can show off.

60 minTime

14 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

241kcal

14 gprotein

1 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Wheat starch1 cup

Tapioca starch⅓ cup

Water¾ cup, boiling

Cooking oil (vegetable oil)2 tsp

Prawns (shrimp)250 g, cleaned

Garlic chives1 bunch, finely chopped

Ginger1.5 cm, grated

Salt½ tsp

Sugar½ tsp

White peppera pinch

Sesame oil1 tsp

Cornflour (cornstarch)1 tsp

6 steps

1Chop half the prawns coarsely and the rest finely. Mix with the ginger, salt, sugar, pepper, sesame oil and cornflour, then slap the mixture against the bowl for a minute.
2Fold in the chives and chill the filling.
3Mix the wheat starch and tapioca starch. Pour in the boiling water, stir fast, cover and leave 5 minutes. Knead in the oil until smooth.
4Keep the dough covered. Roll 20 small balls and press each thin with an oiled flat knife or roll into 8 cm circles.
5Fill each with a spoon of filling and fold into a half moon, pressing the edges firmly together, then crimp.
6Steam on oiled parchment over rapidly boiling water for 6 minutes. Serve straight away.

Serve it like this

Serve in a lined bamboo steamer with chilli oil and soy on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.