Yes, awhile ago I did dim sum and forgotten to take pictures of the har gow that I made. So feeling rather motivated, firstly it's a beautiful Sunday morning with perfect blue sky and thought of pampering myself with these delicious little bite size indulgence for breakfast (Reminded myself repeatedly to take nice pictures of these little delicacies) .Har Gow (Prawn Dumpling)
- 125 g Wheat starch (Tung Mein Fen)
- 1/2 cup boiling water
- 1 tablespoon tapioca starch
- 1 teaspoon lard/vegetable oil (I prefer lard as it make the skin easier to work with)
- 1/2 egg white
- 1 tsp of tapioca starch
- 1 tbsp of soda bicarbonate
- 300g medium sized prawn
- Bunchful of chives-chopped finely (optional)
- 1/2 tsp of shaoxing wine
- 1 tsp of salt
- 1 tsp of chicken stock granules
- 1 tsp of white pepper
- Get the freshest prawn possible, you'll not regret it. Clean and devein the prawn. Put them onto a big bowl, fill with cold water, add in ice cube to make the water really cold, then add in the soda bicarbonate onto the cold water. Massage the prawn for about 2-3 minutes. You should notice the prawn will turn slightly transparent. Drained. Then rinse the prawn in icy cold water again. Drained. Pat dry with paper towel.
- Diced the prawn (1 prawn chopped into 3 sections) . Add the egg white and tapioca starch and leave in the refrigerator overnight. This will ensure the prawn will be crunchy and bouncy.
- The next day, you can add in all the seasoning ingredient and let it marinade for 30minutes.
- Sift the wheat starch and tapioca starch into mixing bowl, add in the lard. Pour the boiling water and stir quickly with a spatula to form a dough.
- Remove on to a work surface and knead with your hand to form a soft and smooth dough. If it's to soft, add some wheat starch, if it's too dry, add some lard/oil.
- Roll into long strip and divide into 36portions. Use a roller to roll each portion thinly(as thin as possible). Then use a pastry cutter to cut it into circular shape. Using your thumb and index finger press thinly the edges, this will ensure easy pleating later on.
- Place the prawn filling+chives or just prawn filling onto the wrapper. Use the same techniques as wrapping goutie/gyoza (needs some patience and practice) :-)
- Cut a circular shape oil paper with holes to line the bamboo steamer. Brush the paper with some vegetable oil. You can use banana leave too.
- Place the wrapped prawn dumping onto the bamboo steamer. Steam over medium heat for 8-10 minutes. At this stage the skin whould turn transparent.
- Served hot with some chilli oil. Eat it while it's hot as the skin may turn hard if it's cold.
- What an enjoyment with piping hot Chinese tea.