Har Gow

Makes about 30 dumplings 

Make the filling

1. Cut 1/3 of the prawns into 1cm chunks. Roughly chop and mince the remaining prawns using a cleaver. Add all prawns into a medium sized bowl.

2. Add the remaining ingredients into the bowl and mix until well combined.

3. Chill until needed.

Make the wrappers

1. Add all dry ingredients into a medium sized bowl. Add the boiling water (less 1T) and mix with a spatula to combine. If the dough is too dry, add in just enough water to form your dough. Place dough onto your bench top then knead until smooth.

2. Divide the dough into 14g balls.

3. Use a rolling pin to roll out each ball into round disc.

Make the dumplings

1. Add a small amount of filling into the centre of the wrapper. Squeeze to enclose the dumpling and pleat. Repeat for the remaining wrappers and filling.

2. Sit dumplings on perforated baking paper placed flat in your steamer basket. Steam for 6 minutes. Allow dumplings to cool slightly before removing from the steamer to avoid tearing the skin.

Enjoy with your choice of dipping sauce.

p.s. Keep in mind that the wrapper can be a bit tricky to handle if it’s too wet, so you may not need to entire cup of boiling water.

p.p.s If putting pleats in your dumpling is too much of a task, you can simply seal each dumpling off and shape them as half moons.