Steamed Prawn Dumplings

The batter for these dumplings uses wheat starch (known as mien fen in Mandarin), mixed with cornflour or tapioca flour to achieve the typical exquisite translucence. Dim sum originated in south China, and any batter that steams to a translucent thinness is known as Ha Gau (Cantonese) pastry, but the dumplings are popular all over China. The dough dries out quickly, so it needs to be filled and cooked immediately.