200g minced pork (with a bit of fats)
600g frozen prawns, chopped roughly
100g chives, chopped
3 dried mushrooms, soaked and diced
1 tbsp fried garlic
Pinch of salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp hua tiao wine
1 tsp sesame oil
A dash of white pepper
1 tbsp corn flour
1. Put all the ingredients in a big mixing bowl. Add all the seasonings, mix well by throwing it into the mixing bowl until its gluey and sticky.
2. Keep in the fridge and let it marinate for 1-2 hours.
3. Scoop a small amount (about 1-2 tbsp) of dumpling paste and place it in the centre of the dumpling skin. Gently wrap and seal it tightly.
4. Cook the dumplings in a pot of boiling water for a few minutes until it's cooked or floating. Dish up and serve with some soup.
Rainbow Dumpling Skin
500g plain flour
*As I do not have an exact measurement, you have to adjust the amount of the flour and water by yourself. As for 500g of plain flour, you need about 1 cup of water*
Colouring Gel (1-2 drops each)
1. Put 500g of plain flour in a big mixing bowl or plate. Add some water (1/3 cup first), do not add too much water at one time, add it gradually. Knead the flour until smooth and not sticky to your hands. You may add some more water if its too dry, if its too wet and sticky, you have to add a bit more flour (recommend to add 1/2 tbsp at a time).
2. Divide the dough into 6 portions. Put 1-2 drops of different colourings onto each dough. Knead the dough until its evenly coloured (it may take some time).
3. Use a rolling pin to flatten the dough as thin as possible. Cut a few round dumpling skins with a round mould.
4. Repeat step 3 to finish up the excessive dough from the cut out until its all used up.
*The amount of dumpling skin that you can make is depends on the size of the round mould. I made 10 dumpling skin out of each coloured dough*