Har Gow (Crystal Prawn Dumplings)

PASTRY

• 100g wheat starch

• 100g tapioca starch

• 20g cornflour

• 220ml boiling hot water

• 10g vegetable oil

FILLING

• 200g prawns, minced

• 2 cloves garlic, finely chopped

• 2 spring onions, finely chopped

• 20g coriander, roughly chopped

MARINADE

• Pinch salt & pepper

• 1 tsp sesame oil

• 1 tbsp. cornflour

• Finely chop all the filling ingredients and mix with marinade. Slice the courgette into 2mm thick slices for the dumplings to sit on top. Make the sauce by combining all the ingredients together in a small saucepan and gently simmer to reduce by half leaving you with a smooth, glossy consistency.

MAKING THE DOUGH

• In a separate mixing bowl, measure out the wheat starch, tapioca starch and cornflour and bring a kettle of water to boil. Once the water has boiled, immediately pour in 220ml boiling water into the flour and mix well with a wooden spoon (It’s best to place the mixing bowl of flour directly on a set of weighing scales to measure out the boiling hot water). Add 10g of vegetable oil to the hot dough and start to knead the dough vigorously with the palms of your hands until smooth. Once smooth, cover with cling film or place in a zip lock food bag.

• Start to roll your dough into small circles of pastry and fold into your desired shape. The easiest way to fold the dumpling is to squeeze together into a half moon shape.

• Place the dumplings on top of a lightly oiled slice of courgette and into a steam basket. Steam for 4-5 minutes until the pastry is clear. Serve with chilli oil on the side.