Chiuchow Dumplings (Prawn and Chive)

Updated: Jul 25, 2021


What makes Chiuchow dumplings so special is its unique almost mochi savoury like dough. These crystal clear style dumplings are incredibly light and have a delicious chewy but soft texture. As for the filling I went with a classic prawn and chive mix that would compliment the lightness of the Chiuchow. These are incredibly simple to make from scratch and are a must try if you have never had them before...Let's get to it!

To yield 24 dumplings


Dumpling wrappers:

100g wheat starch

100g tapioca starch

30g cornflour

300ml water

3 tsp cooking oil

cornflour for dusting

Prawn and chive filling:

500g peeled tiger prawns

200g chinese chive or spring onion and chives

5cm piece ginger

3 tbsp sesame oil

1 tsp white pepper

1 tsp salt

2 tsp sugar

1 egg white

1 tbsp cornflour

Dipping sauce:

5 tbsp light soy

1 tbsp black rice vinegar

2 tbsp chilli oil

2 tbsp sesame oil

1-2 tsp sugar

coriander or spring onion

1 red chilli

touch of water to balance


Prawn and Chive filling:

  1. Let's start with making the filling, as for the tiger prawns peel and devain first if needed. When ready use a knife to chop the prawns into a small dice then place into a large mixing bowl. We want a little texture in the filling, therefore, it's best to chop by hand opposed to using a food processor.

2. Next finely mince a 5cm piece of ginger and add to the tiger prawns along with 3 tbsp sesame oil, 1 tsp white pepper, 1 tsp salt, 2 tsp sugar, 1 egg white and 1 tbsp of cornflour. Mix well with chopsticks or a spatula until all of the cornflour is incorporated into the prawns. When the prawns become velvety finely chop approximately 200g of chinese chives or spring onions and chives then add to the prawns. Mix well then when ready cover with clingfilm and store in the refrigerator to chill until we make up the dumplings.

Dumpling Wrappers:

3. Let's make up the dough for the wrappers, this dough has an almost mochi like texture when made. What you are looking for is the dough to not be too sticky but at a point where you're still able to stick when pleating together. This dough requires 3 different types of starches, cornflour is simple enough to find, however, the wheat starch and tapioca starch I would recommend trying your local chinese supermarket or online...Now let's start by adding 100g of tapioca starch, 100g of wheat starch and 30g of cornflour into a bowl then mix well until combined. Next place 300ml of water and 3 tsp of cooking oil into a non stick pan and bring up to a boil. When boiling remove from the heat and place to one side. Now slowly add the starch flours we mixed earlier to the water in 3-4 batches whilst constantly mixing with a spatula. The flour may clump together but this is fine, when all of the flour is added bring the dough together into a smooth ball then place into a bowl with a lid over the top. Allow the dough to rest for 5 minutes.

4. After 5 minutes of resting generously dust a work top with cornflour then place the dough on top. Kneed the dough for 10 minutes or until silky smooth dusting with extra cornflour if needed. The dough at this stage is still fairly sticky so don't worry if you add more cornflour to help make kneading easier. When smooth use both hands to start to shape the dough into 1 long cylinder approximately 1.5 inches in diameter.

5. Now we have our long cylinder of dough, divide the dough equally in half to make 2 pieces then cut those equally to make 4 equal cylinders of dough. We can now cut the dough evenly so that we get 24 small pieces of dough approximately 22g in weight each. Dust the small pieces of dough with cornflour to prevent them from sticking together then cover in clingfilm.

6. We can now start making the dumplings, lightly dust the work top with cornflour again then take out one of the small pieces of dough. Flatten with your palm then use a rolling pin to start to form a flat disc. When the disk is approximately 2 inches in diameter start to roll around the edges to make a larger flat disk. What we are looking for is thin edges but leaving the centre of the dough slightly thicker to enable to hold the filling better. The easiest way to do this is by holding the piece of dough with your off hand using your thumb and index finger, then use the rolling pin to roll to the centre of the dough whilst rotating with you other thumb and index finger.