Xia Jiao~Dumpling

300 gm prawns, shelled, cleaned wiped dry and chopped
50 gm bamboo shoot or water chestnut dice fine (I omitted this)
1/4 tsp sal
1 tsp chicken granules/powder
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp pepper
1/2 tbsp corn flour (to be added last)

Mix all ingredients together.
(Note: Instead of chopping the prawns up, I used my KA with the K-beater to mix the ingredients till the prawns has broken up to the size I want.)

Skin:
150 g wheat starch
70 g potato starch
200-220 g boiling hot water (make sure it is boiling)

Mix both flours in a mixing bowl. Pour boiling hot water into the flour and mix well into a dough. Put dough onto the working area and knead further with some extra potato starch until dough is ready to be used. Take a small piece of dough and roll it out into a round shape. Put some filling and wrap up. Steam har kow for 6 mins at least to make sure the prawns are cooked. Remember to oil the plate or the paper you use to line the tray or bamboo steamer to avoid sticking.
(Copy from Bakingmum.blogspot.com)
I tried but I feel that the skin is too hard for me...