Executive Chef John McLeay loves the texture of these translucent dumplings – they always remind him of Sunday yum cha with friends. They can be a little tricky to make, but eventually you get a feel for them.
Serving: Makes about 20 dumplings
600g salmon, skin and bones removed
3 tablespoons chives, chopped finely
1 tablespoon light soy sauce
1 tablespoon sweet chilli sauce
1 large red chilli, seeded and chopped finely
400g wheat starch flour
1 tablespoon cornflour
275 ml boiling water
Finely dice the salmon and combine in a mixing bowl with the chives, soy sauce, sweet chilli. Mix well and set aside until required.
In a separate bowl, sift together the wheat starch and cornflour. Pour in the boiling water and mix with a spoon. When cool enough to handle, mix using your fingertips until the mixture forms a dough. You may need to add a little water or a little more wheat starch.
Roll out the dough evenly to a thickness that will yield about 20 circles that are 10cm in diameter. Using a 10cm circle cutter, cut out circles from the dough. Spoon some of the salmon mixture onto each circle and brush a little water around the edges of the dough. Bring the edges together and pinch them together to seal the dumpling. Press down slightly to flatten the bottom of the dumpling, repeat the process until you have used up all the dough.
Line a large steamer basket with baking paper or silicon paper. Poke a few holes in the paper. Steam the dumplings in batches for 8 minutes.
Serve dumplings with sweet chilli sauce or black vinegar soy.