Recipe! Har Gow Dumplings

Light, chewy dumpling wrapper filled with minced prawns and chives. We always order this with family at Yum Cha. Also, the translucent dumpling wrapper makes it incredible to experiment with different fillings, the smooth dough compliments a lot of light, delicate flavours.

I recommend making the filling first, the dough itself is really quick to make.

1/4 cup wheat starch flour
1/4 cup tapioca flour
(+1 tablespoon for later)
2 tsp oil
1/3 cup boiling hot water

150g uncooked prawns
handful of chives
40g ginger (peeled)
1 tbl seasame oil
1 tbl vinegar
1 tbl white pepper
1 tbl oyster sauce
1 tsp sugar

purée the prawns, finely chop the chives and ginger then combine with the oil, pepper, oyster sauce, sugar & vinegar. Set this aside in the fridge until the dough is ready.

In a bowl, combine the wheat and tapioca flour, once mixed, add the oil and boiling water and mix, the flour should turn watery and opaque, keep mixing until a sticky dough is formed.

after around five mins of mixing add a further tablespoon of tapioca flour, this will make the dough less sticky and controlable. knead this dough for a further two/three mins.

once the dough is easy to control, roll it out into a long cigar shape, then cut (roughly) one inch thick cylinders from it.

flatten the cylinders (I recommend using a wide knife like a cleaver) then, using a rolling pin roll them out further until they’re 2mm thick.

Fill the flattened dumpling skins with one heaped teaspoon of filling and fold (there’s a diagram below but go for whatever fold you’re comfortable with)

Place the dumplings in a steamer ontop of greaseproof paper or Chinese cabbage with enough space around each one.

Steam on a high heat for roughly 10 mins or until the dough becomes clear and you can see the filling better, it’s an easy spot. I also recommend waiting until the dumpling has cooled for a few mins so they don’t tear when removing.

Once cooled carefully remove and serve.

Fatboy Zine