Prawn Dumpling (fish shape)

The original recipe is with octopus shape dumpling but I've change it to fish shape dumpling with a little mouth for the monsters to give a kiss before serving. 

Adapted from: Sherleen's Kitchen Diary

For the dough:
(make 20 yields)

70 gm wheat starch
30 gm tapioca starch
140 gm hot water
1/2 tablespoon Corn oil
A pinch of salt

For the filling:

120 gm minced meat
120 gm prawns (shelled) - cut into small cubes
1/4 teaspoon sesame oil
1/4 teaspoon light soy sauce 
Salt, sugar and pepper to taste

Some black sesame for the eye

Method for filling:

1. Beat minced meat into sticky form.
2. Mix all the ingredients and seasonings together. Set aside.

Method for dough:

1. Sift wheat starch flour and tapioca flour in a mixing bowl. Add in salt.
2. Add boiling water and mix thoroughly using a wooden spoon till you get translucent like dough.
3. Cover the mixing bowl and let it rest for 10 minutes.
4. Knead the dough until no flour is stick to the bowl. Add in the oil, knead the dough until the oil is fully absorbed.
5. Roll out dough into a long sausage roll. Divide into 10gm small dough.
6. Prepare the steamer. Lightly oil the steaming tray, place a damp cloth in the steamer.(I'm used grease proof paper on the bamboo steamer )
7. Roll out the small dough. Spoon appropriate amount of filling in the center of the dough.
8. Shaping the dumpling into fish pattern. 15-20 gm each dumpling after wrapped.
9. Use a scissors to cut the tail shape and add on the eye and mouth.
10. Boil the water，using medium to high flame, steam the dumplings for 4-5 minutes or until the skin is translucent.

Notes:

Can keep it frozen after wrapping  if you like to enjoy it later. Need more time for steaming if fresh from freezers.