For the prawn filling
300 g
Large raw prawns, peeled, deveined and patted dry
¼ tsp
Fine sea salt
2 tsp
Caster sugar
½ tsp
Ground white pepper
2 tsp
Potato starch
2 tsp
Rapeseed oil
30 g
Black fungus, weighed after rehydrating and finely chopped
30 g
Green onion, finely chopped
30 g
Water chestnut, peeled and finely diced
2 tbsp
Freshly extracted ginger juice
For the emerald green dough
250 g
Plain flour, for the initial mixture
40 g
Bread flour
40 g
Potato starch
15 g
Rapeseed oil
90 ml
Boiling water
1 g
Edible green colour powder
1
Egg, beaten
75 g
Plain flour, to add after the boiling water
50 ml
Water, at room temperature
Prepare the prawn filling 
Gradually add the rapeseed oil and Lee Kum Kee Pure Sesame Oil, stirring continuously. Fold in the black fungus, green onion, water chestnut and ginger juice until evenly combined. Cover and refrigerate for 30 minutes.
Make the emerald green dough 
Add the beaten egg, remaining 75 g plain flour and room-temperature water. Knead until smooth and elastic. Cover with a damp cloth and rest for 20 minutes.
Shape the dumplings 
Place approximately 15 g filling in the centre of each wrapper. Pleat the edges and press firmly to seal.
Steam and serve 
Steam over rapidly boiling water for 5–6 minutes per batch, until the wrappers are slightly translucent and the filling is pink and fully cooked.
Serve immediately with Lee Kum Kee Chiu Chow Chilli Crisp.
APPROXIMATELY 45 MINUTES, PLUS 30 MINUTES CHILLING AND 20 MINUTES RESTING
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
