To make filling, mix together
ground prawns, bamboo shoots, water, soy sauce, rice wine or sherry,
sugar, sesame oil and pepper until well blended and smooth. Stir in corn flour. Divide into 30 portions. To make dough, put 300 g of flour
in a medium size bowl. Reserve remaining flour and use for
hands if they become sticky. Stir in boiling water. Add cold water and oil. Mix to form dough and knead until
smooth. Roll dough into a long, rope shape
and cut into 30 pieces. Roll each portion into a thin 5 cm
circle. Place 1 portion of filling in the
centre of a dough circle. Bring opposite edges together and
pinch them together to hold. Repeat with remaining circles and
filling. Line a steamer with a damp cloth. Set dumplings about 2.5 cm apart. Steam over high heat for 5 minutes. Remove and serve.
