Prawn dumplings (xia jiao)

Dipping sauce

• 100 g soy sauce
• 25 g rice wine vinegar
• 1 tbsp sesame oil
• ½ - 1 tsp dried chilli flakes to taste
• 1 tsp toasted sesame seeds

Dumpling dough

• 350 g water
• 215 g wheat starch (see Tips), plus extra for dusting
• 20 g potato starch
• 90 g tapioca starch

Filling

• 5 cm piece fresh ginger peeled
• 3 pieces dried shiitake mushrooms cut into slices
• 50 g spring onions/shallots trimmed and cut into pieces (3 cm)
• 4 sprigs fresh coriander leaves only
• 170 g shrimp (small), peeled (see Tips)
• 1 tbsp sesame oil
• 1 tbsp sake
• 1 tbsp soy sauce
• 1 pinch ground white pepper

Assembly and cooking

• 1 carrot (large), cut in 20 thin slices
• oil for greasing
• 600 g water