Equipment
Ingredients
Dumpling Filling
- 250 g raw prawns, peeled, deveined, and minced
- 150 g cooked crab meat, picked over for shells
- 10 g fresh ginger, peeled and finely minced
- 10 g garlic, finely minced
- 15 ml light soy sauce
- 10 ml toasted sesame oil
- 2 g white pepper, ground
- 5 g cornstarch
Crystal Wrapper Dough
- 150 g wheat starch
- 50 g tapioca starch
- 200 ml boiling water, at a rolling boil
- 10 ml vegetable oil
Nutrition (per serving)
Method
Finely chop the peeled prawns into a coarse paste. Pick through the crab meat to ensure absolutely no shell fragments remain.
Combine the minced prawns, crab meat, ginger, garlic, soy sauce, sesame oil, white pepper, and cornstarch in a mixing bowl. Stir vigorously in one direction until the mixture becomes sticky and cohesive.
Cover the filling and chill in the refrigerator for at least 30 minutes to firm up, making it easier to handle during assembly.
In a separate clean, heat-proof bowl, whisk together the wheat starch and tapioca starch. Pour the vigorously boiling water directly over the starches while stirring rapidly with a wooden spoon.
Once the dough is cool enough to handle, add the vegetable oil. Knead the dough on a clean surface until completely smooth and elastic, about 5 minutes.
Cover the dough tightly with plastic wrap or a damp towel and let it rest at room temperature for 15 minutes.
Roll the rested dough into a long cylinder and cut into 24 equal pieces. Keep them covered. Roll one piece out into a thin circle about 8 centimeters in diameter, leaving the center slightly thicker than the edges.
Place a spoonful of the chilled seafood filling in the center of the wrapper. Fold the wrapper in half, pleating one side and pressing it tightly to the flat side to seal the dumpling completely.
Line a bamboo steamer with perforated parchment paper. Place the dumplings in the steamer with space between each. Steam over rapidly boiling water at 100°C / 212°F for 6 to 8 minutes until the wrappers are translucent and the filling reaches an internal temperature of 74°C / 165°F.
Chef's Notes
- Stirring the filling in one direction is a classic Cantonese technique that develops the myosin protein, giving the seafood filling its signature bouncy texture.
- The water for the dough must be at an aggressive rolling boil. This gelatinizes the starches immediately, which is absolutely essential for creating a pliable dough that will not break during pleating.
- Cover the dough pieces you are not actively rolling with a damp towel to prevent them from drying out. Wheat starch dough dries out much faster than standard flour dough.
- If your dumpling wrappers are tearing, try pressing the dough flat with the side of a heavy cleaver instead of a rolling pin. This technique is preferred by dim sum masters for creating perfectly thin edges.
Storage
Refrigerator: 2 days — Keep in an airtight container to prevent the wrappers from drying out.
Freezer: 1 month — Freeze uncooked on a tray before transferring to a bag. Steam directly from frozen, adding 2 to 3 minutes to the cooking time.
Reheating: Re-steam for 3 to 4 minutes until hot throughout. Do not microwave as the wrappers will become tough.
