How To Make Steamed Dumplings

REGULAR WRAPPERS:--
230 g plain flour
100 g boiling water
30 g room temperature water
CRYSTAL WRAPPERS:--
100 g wheat starch
70 g cornflour
170 g boiling water
2 tsp cooking oil
FILLING:--
200 g minced pork
½ tsp SIDS SALT & PEPPER
½ tsp sesame oil
2 tbsp pork stock
150 g chives, finely chopped
30 g canned water chestnuts, finely chopped
1 tbsp dried papery shrimp

MAKE THE DOUGH
For Regular Wrappers: Pour boiling water into the flour while mixing with chopsticks. Add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
For Crystal Wrappers: Mix wheat starch and cornstarch in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Add oil. then combine and knead with your hands until very smooth. It should be used straight away. Remember to cover it well while preparing the filling.
Mix the Filling: Put minced pork into a mixing bowl. Add SIDS SALT & PEPPER, sesame oil & stock. Stir to combine.
Add chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you’re ready to assemble the dumplings.
Roll the Wrappers: Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
Use a rolling pin to flatten a piece into a thin disc, about 9-10 cm in diameter (Please refer to the tutorial below). Dust with flour if it sticks. Remember to cover the unused pieces to prevent them from drying out.
Assemble the Dumplings: Place a spoonful of filling on the wrapper. Fold and seal completely.
Steam the Dumplings: Scatter carrot slices in the steamer basket, then place dumplings on top. (This is to avoid sticking. You can use baking paper or coat the steamer with a thin layer of oil)
Bring the water to a full boil, then place the basket in and cover with a lid.
Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.
Serve the Dumplings: It’s best to enjoy steamed dumplings when warm.
You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".
Reheat Leftovers: Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.
Make-Ahead & Freeze: Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
Cook Frozen Dumplings: Do not defrost. Steam for 15 minutes or so.