Directions

To Cook

1. Boil fish until cooked. Drain, cool and blend in a food processor.
2. Heat oil in a wok and add onion, cook for 1 min.
3. Add fish, pepper, salt and coriander. Mix well and cool.
4. Mix all ingredients in a saucepan.
5. Place on low heat and stir continuously until cooked and thick. Cool until warm.
6. Coat hands with tapioca flour and knead the mixture, then divide into balls (approx the size of golf balls)
7. Sprinkle bench and rolling pin with tapioca flour and roll the balls into 5cm round circles, about 2mm thick.
8. Place filling on one side and fold over to form a semi-circle.
9. Crimp edges decoratively to seal in the filling.
10. Steam for 10 mins until cooked (you will notice the dumpling pastry becoming semi-translucent). Serve with salad, coriander and fried shallots.
11. Hint: These dumplings can also be baked using puff pastry.