Ingredients:
Chives Filling:
1 tbsp vegetable oil (I used shallot oil but garlic oil, sesame oil or other cooking oil work fine too)
4 cloves garlic, minced
1/3 cup dried shrimp, soaked and drained
3 cups diced Chinese chives (about 1 cm length)
Crystal Skin Pastry:
1 ½ cup wheat starch
1/4 cup tapioca starch
1/2 salt
300 mL boiling water
3 tsp shallot oil/lard/garlic oil/sesame oil
Method:
To prepare the filling:
Heat oil in a wok or pan over moderate high heat, stir-fry garlic till fragrant and golden yellow.
Remove from heat and let to cool to room temperature.
Reserve 2 tbsp garlic oil for dumplings surface brushing and mix the remaining garlic oil with the rest of the filling ingredients, stir-well to incorporate; set aside.
To prepare the pastry:
In a large bowl, mix wheat starch, tapioca starch and salt.
Pour-in boiling water and immediately stir to mix by the help of chopstick to form dough, set aside to rest for 5 minutes.
Knead dough till smooth and homogeneous texture.
Add-in fragrant oil and knead to incorporate homogeneously.
Divide dough into 18 equal portions and shape to dough balls.
Cover dough balls with moist towel before start to assembly dumplings.
Dumplings assembly:
Lightly grease a surface of large plastic wrapper.
Plate-on a dough ball, flatten with oily hand palm and press outward evenly from center of the pastry to about 3 mm thickness by oily fingers.
Alternatively, cover dough ball with another piece of greased plastic wrapper, rolling out dough ball thin via rolling pin.
Lift up carefully the pastry by the help of greased thin spatula or knife and place-on oily hand palm.
Put-on enough chives filling in the middle of the pastry, fold-up pastry in half, press well all edges to seal and pleat accordingly to shape.
Place the filled dumplings on parchment paper and steam over high heat for about 8 minutes.
Remove from heat and immediately brush-on the reserved garlic oil.
Best serve hot immediately with chili sauce.
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