Ingredients
Filling
Method
1.Sift flour and salt together in a large bowl. Make well in centre. Stir in boiling water. Add cold water, mixing to form a slightly sticky dough. Knead gently on a lightly floured surface until smooth. Cover and set aside for 10 minutes.
2.To make the filling; combine all ingredients together in a bowl. Set aside.
3.Roll dough into a 4cm-thick log. Slice into 12 even rounds. Working on a lightly floured surface, roll each round out into a 10cm circle.
4.Spoon 2 tablespoonfuls of mixture into centre of each round. Bring edges together, pressing to seal.
5.Line a large steamer basket with baking paper and pierce in several places, to allow steam to enter. Arrange dumplings on paper.
6.Place basket over a pot of simmering water. Cover tightly. Steam for 15-20 minutes, until cooked through and pastry is tender. Serve with dipping sauce.
To make our dipping sauce, in a bowl, combine 1/4 cup each rice wine vinegar and soy sauce, juice lime. 2 tablespoons water, 1 finely sliced long red chilli and 1 teaspoon caster sugar.
Note
