Har Gow (Prawn Dumpling)

If you haven't had these before, then you have never been to Yum Cha. Yum Cha literally means 'drink tea'. It is a Cantonese way of having brunch, with lots of dishes served in little steamer baskets or small plates. I guess it is similar to having tapas, where you are able to graze and sample many different types of dishes. In Asia, it is called Dim Sum.



Har Gow is a staple at most Yum Cha places, but not every restaurant gets the skin/wrapper right. It needs to be translucent once steamed, but still holds its shape when held in a chopstick. I've always wanted to make it, and I have had this recipe sitting around for a year. How did it turn out? It's only so so. The skin was not as delicate but it was of right thickness. I don't know how the restaurants make the skin 'springy' in texture.



Har Gow Recipe

Dough:
3/4 wheat starch
2 tbsp tapioca starch
1/4 tsp salt
1/2 cup boiling water
2 1/2 tsp vegetable oil

Filling:
180g prawn meat, minced
1 egg white
1 tsp chinese rice wine
few drops of sesame oil
some salt and pepper to taste

Veg oil (for greasing)

In a bowl, combine ingredients for the filling and leave to marinate.
In a separate bowl, combine wheat starch, tapioca starch and salt. Slowly stir in the boiling water. Add the oil, and use your hands to shape the dough. Add one to two tbsp hot water if the dough is too dry. Do not overwork the dough. Just mix until smooth and shiny. Cover and rest for 20 mins.

To make the dumpling, grease work surface and cleaver lightly with oil. Break off a small piece of dough, roll into a ball and then flatten by pressing it with the flat surface of the cleaver. You should get a circle with 2 1/2 -3 inches diameter. Add a heaped teaspoon of filling in the middle and bring the edges together. Fold pleats on the edges. Repeat process until all dough used (roughly makes 16 pieces). Make sure you cover th dumpling during this time so it would not dry out. Place dumpling on a lightly greased plate. Steam for 15 mins. Serve with soy or chili sauce.