Ingredients for the filling:

• 185 g uncooked (or frozen cooked) prawns or shrimps, shelled and deveined
• 30 ml finely chopped bamboo shoots
• 2 spring onions, finely chopped
• 2 ml finely grated ginger
• 15 ml cornflour
• 5 ml sesame oil
• 5 ml salt
• 5 ml sugar
• 36 fresh coriander leaves

Ingredients for the dough:

• 240 g cake flour
• 45 ml cornflour
• 250 ml water
• 15 ml margarine
• 30 ml sesame oil for brushing

Filling Preparation:

1. Chop the prawns.
2. Combine with remaining filling ingredients, except coriander.

Dough preparation:

1. Mix the flour and cornflour well in a bowl.
2. Place water and margarine in a saucepan and bring to the boil.
3. Cool for 30 seconds, then pour into the flour.
4. Mix well to make a dough.
5. If not using immediately, wrap in cling film to prevent surface from drying out.
6. On a smooth, floured surface divide dough into about 36 pieces and cover to keep moist.
7. Roll each piece out into a thin 7 to 8 cm diameter round, one at a time.
8. Place 5 ml filling on each and place a coriander leaf on top.
9. Bring edges of dough together and pinch to seal.
10. Brush with sesame oil.
11. Steam for 10 to 15 minutes in a colander over a saucepan of boiling water or in a Chinese steamer.
12. Serve hot, with soy sauce for dipping.