Instructions: Method:
For the Skin: Combine both types of flours in a mixing bowl. Make a well in the centre and pour in boiling water. Stir quickly to mix with a small and short rolling pin. Cover and leave aside for 5 to 10 minutes. Add shortening and knead till dough is smooth.

Roll out into a tube. Lightly grease a cleaver and cut into equal pieces. Flatten each piece with the cleaver to a round shape. Place 1 tsp filling in centre of wrapper. Pleat to form a meat dumpling.

Arrange dumplings on a greased steaming tray and steam for 5 to 10 minutes. Brush with a little oil and serve immediately.

Filling:
Steep prawns in 1/2 tbsp alkaline water for about 5 minutes then place prawns in a metal sieve and rinse in running tap water for about an hour. (This makes the prawns crunchy.) Dry the prawns thoroughly on a tea towel.

Mix prawns with 1/2 tsp salt and 1/2 tbsp tapioca flour. Rub flour in well. Add the rest of the ingredients and the seasoning ingredients. Chill mixture till it is almost hard.

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