Wheat starch ('floating flour'), 1kg package

24cm bamboo steamer set

1) [ Make the Filling ]
Place all A ingredients in a bowl and mix well until sticky.

Add the remaining filling ingredients and mix thoroughly. Place the mixture in a plastic bag and refrigerate for at least 1 hour to let the flavors blend.

2) [ Make the Wrappers ]
Put all B ingredients in a bowl. Gradually add the boiling water,

Mix with a wooden spatula, breaking up any lumps as you go.

Once the mixture is no longer powdery, cover the bowl and let it steam for about 20 minutes.

3) When the dough from step 2 has cooled enough to handle, transfer it to a work surface and knead well.

Knead until smooth, then shape into two logs.

Cut each log into 20 equal pieces using a spatula. (Cover one log with a damp cloth to prevent drying.)

4) Gently roll each piece from step 3 into a ball. To prevent sticking, lightly oil a spatula (not included in ingredient list) and use it to flatten each ball.

Place the spatula on top of the dough ball and press down with the palm of your hand to flatten it into a 2.75–3 inch (7–8cm) circle.

5) Place a wrapper from step 4 in your palm. Add a small amount of filling to the center.

With your other hand, pleat one side of the wrapper and seal the dumpling closed.

Press the edges firmly to ensure they are sealed.

6) Line a bamboo steamer with parchment paper. Arrange the dumplings from step 5 in the steamer. Place the steamer over a pot of boiling water and steam over low to medium heat for 7–8 minutes.

When the wrappers turn translucent and the filling is cooked through, they're ready. Serve with your choice of dipping sauce, such as soy sauce with vinegar or lemon juice.