Sủi cảo

• Step 1: Prepare the Dough

Combine the Hoa Ngoc Lan No. 11 wheat flour, cornstarch or tapioca starch, and salt in a mixing bowl. Gradually add the warm water, stirring and mixing until a uniform dough forms.

• Step 2: Rest the Dough

Cover the dough tightly with plastic wrap and let it rest at room temperature for approximately 1 hour. Alternatively, refrigerate the covered dough overnight.

• Step 3: Divide the Dough

Roll the dough into three long cylinders. Cut them into small portions of approximately 10 g each and roll each portion into a ball. Let the dough balls rest for another 30 minutes.

• Step 4: Roll Out the Wrappers

Roll each dough ball into a thin, round wrapper, ready to be filled and shaped.

• Step 5: Prepare the Filling and Assemble the Dumplings

Finely chop the shrimp and mushrooms, and thinly slice the spring onions. Combine the shrimp, ground pork or Vietnamese pork paste, mushrooms, spring onions, black pepper, fish sauce, seasoning powder, sugar, and oyster sauce.

Place a small amount of filling in the center of each wrapper. Fold and pleat the edges to seal the filling inside.

• Step 6: Boil the Dumplings

Bring a pot of water to a boil. Gently add the dumplings and cook until they float to the surface and the filling is thoroughly cooked. Remove them with a strainer or slotted spoon.

• Step 7: Serve

Serve the dumplings hot with your preferred dipping sauce, or add them to noodle soups such as Vietnamese rice noodle soup or other noodle dishes.