Caviar Dumpling

by Billy Yuen




You'll need

  • 500g Potato Starch
  • 220ml water
  • 500g Prawn meat cut into half cm cubes
  • 100ml water
  • 100g Carrot cut into half cm cubes
  • 100g Celery cut into half cm cubes
  • 50g Coriander
  • 50g Caviar
  • 2g white pepper
  • 15g salt
  • 7g sugar
  • 10 stings of Chive

Here's how

  1. For the dumpling skin - Put flour and 80 degrees water in a large stainless steel bowl where it allows you to mix freely without the dough falling outside of the bowl. Mix the flour until it becomes smooth and silky with no bubbles.
  2. Cut off a small portion (approx. 10g), flatten it with your hand or a dough cutter
  3. Use a small rolling pin, roll the dough into a flat circle surface shape. To achieve this shape, generally requires right hand rolling with a rolling pin and while left hand has a hold of the dough, then turn as we roll.
  4. Use a small wooden spatula and place the filling in the centre of the dumpling skin.
  5. Use finger to dip water and wipe it onto half circled dumpling skin.
  6. Use a small rolling pin, roll the dough into a flat circle surface shape. To achieve this shape, generally requires right hand rolling with a rolling pin and while left hand has a hold of the dough, then turn as we roll.
  7. For the filling - Mix the Prawn and water until they are blended.
  8. Add salt, sugar, Carrot, Coriander, Celery and ginger with the Prawn meat blend and mix well
  9. Use gas or electric steamer, water must be boiling before putting dumplings in the steamer.
  10. Put Moringa Tea into the water, wait for 2-3 minutes, so that the tea flavour is in the water.
  11. While water is constantly boiling, please dumplings in the steamer, steam it for approximately 5 – 6 minutes depending on the strength of the gas/ electric steamer.
  12. Put Caviar on the top of the dumpling once the dumpling is cooked.
  13. Tie Chive string on the neck of the dumpling.
  14. Finally take the dumplings out and use cold Canola oil and brush on the dumpling, this will keep the heat inside the dumpling.
  15. READY TO BE EATEN NOW!

About the Author

Billy Yuen

Billy Yuen is a dumpling legend. Revered as 'The Dumpling King', he honed his skills over many years creating small, single bite masterpieces. The love he has for his passion is reflected in his meticulously prepared dishes, his dedication to the provenance of his ingredients and the care he... Read Full Bio

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