Chinese Dumplings Dim Sum

Ingredients: To cook forcemeat: 450g raw prawns, peeled, 120g bamboo sprouts, canned, 4 tablespoons water, soy sauce, 2 tablespoons rice wine, sugar, 1/2 tablespoon sesame oil, a pinch of black pepper, cracked, 1.5 tablespoon corn flour (starch). To prepare dough: 2,5–3 glasses flour, 1/2 glass hot water, 1/3 glass cold water, 1 tablespoon vegetable oil.

Directions: Firstly, prepare the dough. Pour flour into the bawl; make a hole in the center and pour there hot water (boiling), firstly, and then cold water. Add oil. Knead the dough thoroughly. To prevent sticking to your hands, just dip them into flour. Roll the dough into a long sausage and cut it into small equal pieces, the size of cherry. Roll out 5 cm circles from them with the help of wooden rolling pin so that to make the edges thinner than the center of the circle. To make forcemeat, mix all ingredients except corn flour and stir them until homogeneous mass. Then pour gradually corn flour, stirring. Divide into portions according to the number of dough circles. Put one teaspoon of stuffing into the center of each circle, press slightly by fingers to stick together the edges and make something like a little jar, or just stick together to form a dumpling.
Put a wet napkin on the bottom of the steamer (or lettuce leaves to prevent dumplings sticking) and put the dumplings lattices so that to leave 2.5 cm space between them. Cook for 5 minutes over strong heat. Serve ready-made dumplings immediately.