Cherry Blossom Steamed Dumplings

Prawn filling

• 180 g medium-sized prawns deshelled and patted dry with kitchen towel
• ½ tsp salt
• ¾ tsp sugar
• ¾ tsp white pepper powder
• 1 ½ tsp potato starch
• 1 egg white
• 2 tsp toasted sesame oil
• 1 tsp Chinese rice wine (Shaoxing Hua Tiao)

Dumpling skin

• 80 g wheat starch
• 80 g potato starch
• 10 g purple sweet potato powder
• 670 g water
• 1 tsp vegetable oil for greasing