Photo: Royal China
To make the dumpling dough from scratch, sift the flour into a bowl and stir in the water. Knead until the dough is firm but with some elasticity, and then cover with a towel for about 30 minutes. This makes the wrapper more durable, and also makes them taste better.
On a floured surface, roll the dough into a sausage and slice it into 2cm pieces, rotating the dough between cuts to prevent it from going flat. Squash the chunky cylinders from the edges inwards using a small rolling pin to create the pastry disks.
To make the filling, mix together the crab, prawns, celery, carrot and fresh coriander in a bowl.
Press your thumb and index finger together at the tips to make a circle. Take a pastry disc and gently place it over the circle of your fingers, just so the wrapper slightly overlaps your thumb and finger. Place a teaspoon of crab mixture in the centre of the wrapper and push the sides up and around the filling, so the top is still exposed (don't enclose the dumpling completely).
Take 1 teaspoon of Chinese XO sauce and place on top of the dumpling. Set aside and repeat to make approximately 18 dumplings in total.
Place the dumplings into a bamboo steamer over a pan of simmering water and cover. Steam for 5 minutes, or until the crab mixture is completely cooked through. Remove from the steamer and serve immediately.
Homemade wrappers should be used soon after they are made as they will dry out and become brittle, so be careful not to let them stand too long after making the disks. The dough can also be quite sticky, so never stack them on top of each other, and give each dumpling space when steaming them so they don’t stick to each other.