Dim Sum

Method

Make the dough by mixing flour and cornstarch with salt, then gradually add boiling water and oil, kneading until smooth and elastic; rest for 30 minutes. For the filling, finely chop prawns, water chestnuts, ginger and spring onions, then combine with minced pork, soy sauce, sesame oil and cornstarch. Divide dough into 12 balls, flatten each into a disc, and spoon filling into the centre. Gather edges upward and seal gently, creating the characteristic open-top basket shape. Steam the dumplings in a bamboo steamer lined with parchment paper over boiling water for 8-10 minutes until the skin becomes translucent and filling is cooked through. Serve immediately with soy sauce, white pepper and chilli oil for dipping.