At The Peninsula Shanghai’s Michelin-starred Cantonese restaurant, Yi Long Court, dim sum – such as these delightfully savoury steamed dumplings – is a cherished tradition. This recipe yields approximately 30 dumplings.

Preparation:

• First, make the stuffing. In a large bowl, hand-mix the shrimp meat with the rest of the stuffing ingredients until well combined. Refrigerate the mixture for 4 hours.
• Next, make the chive water, by blending the chives with the water in a blender or food processor to a fine paste. Strain the water into a bowl, discard the pulp and set the water aside.
• Make the dumpling dough by mixing the chive water with both flours. Add the boiling water a little at a time, until the dough comes together. Knead the dough until smooth.
• Using approximately 10 g of dough per dumpling, shape the dough into round, thin discs, about 1 mm thick. Place stuffing on top of each disc, then press the dough closed into a purse shape.
• Once the dumplings are formed, place them in a pre-heated steamer and steam for about 4 minutes (or until dumplings feel firm and fully cooked). Serve with your favourite sauces.

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