Step-by-Step Guide to Make Award-winning Har Gow (Prawns dumplings)

Har Gow (Prawns dumplings) ~

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, har gow (prawns dumplings). One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Har Gow (Prawns dumplings) is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Har Gow (Prawns dumplings) is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have har gow (prawns dumplings) using 16 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Har Gow (Prawns dumplings):

1. Get of Prawn filling:.
2. Take of medium prawn, peeled and deveined.
3. Get of salt.
4. Get of mince pork fat.
5. Make ready of mince spring onion (white part only).
6. Get of cornstarch.
7. Get of sugar.
8. Prepare of white pepper.
9. Get of shaoxing rice wine.
10. Get of sesame oil.
11. Make ready of Wheat starch dough:.
12. Prepare of wheat starch.
13. Get of tapioca starch.
14. Prepare of salt.
15. Get of boiling water.
16. Get of canola oil.

Steps to make Har Gow (Prawns dumplings):

1. To make the filling: Toss the prawns with 1/4 tsp of salt, put them in a strainer and rinse under cold water. Transfer the prawns to a paper towel and blot dry..
   
2. Chop the prawns into peanut size pieces; halve each prawns lengthwise first to make it easier..
   
3. Put the prawns into a bowl and add the pork fat and spring onion. Stir the prawns evenly distribute the ingredients..
4. Put together the remaining 1/2 tsp salt, cornstarch, sugar, white pepper, rice wine, sesame oil, stirring to dissolve the cornstarch. Stir with chopsticks to ensure that all the prawns are well coated..
   
5. Cover with plastic wrap and set aside for 30 minutes or refrigerate for up to 4 hours to marinate..
   
6. To make wheat starch dough: In a bowl, combine the wheat starch, tapioca starch and salt. Make a well in the center and pour in about 1 cup of boiling water. Use a rubber spatula to stir the ingredients together..
7. Work at a moderate speed to prevent the fine, lightweight starches from flying. The dough will look translucent first and then become mottled, whitish, and lumpy. You will smell the wheat starch..
8. Once the water has been incorporated (there may be steam rising from the dough, which is fine), add the oil..
9. Stir to work in the oil. If the dough looks dry, add a little more water. Aim for a medium - firm texture, not a soft and mushy one; work in additional wheat starch by the tablespoon if you add too much water..
10. Press the ingredients together into a rough ball that feels a bit bouncy..
11. Transfer the warm dough to an unfloured work surface and knead for 3 - 5 minutes, until snowy white, smooth, and resembling play - doh in texture. When you squeeze on it, it should not crack..
    
12. If it cracks, very lightly oil one hand and knead it into the dough to increase the dough suppleness. Put the dough into a zip top plastic bag and seal well. Set aside for 5 minutes to rest before using,.
13. Working with 1 piece of dough at a time to form the wrappers, roll in on an unfloured work surface into 8 inch log. Cut the log into 8 equal pieces..
14. Take 1 dough and roll it with small rolling pin to shape circles that are each 3 inches in diameter..
    
15. Before assembling the dumplings, line steamer trays and baking sheets with parchment paper then oil the paper..
16. To assemble a dumpling, hold a wrapper in a slightly cupped hand. Use a bamboo dumpling spatula to scoop up about 2 tsp of filling and place it slightly of center toward the upper half of the wrapper, gently pressing the upper half of the wrapper..
    
17. Gently pressing to flatten slightly and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling and create a pleated crescent, finishing it by pinching the rim together between your fingers into a thin layer of dough that resembles a crown; this prevents the edge from being unpleasantly thick once cooked..
    
18. If the skin breaks, dab a tiny but of oil on the area and try smoothing out and patching up the wrapper..
19. For the pouchy har gow shape, lightly press the unpleated side of the dumpling against the knuckle of a bent finger; this will softly arch the dumpling forward..
20. If this shape proves too challenging, simply form a half moon..
21. Set the finished dumpling in a prepared steamer tray. Assemble more dumplings from the remaining wrappers before working on the next batch of dough. Space them about 1/2 inch apart..
22. If using a metal steamer tray, keep the dumplings 1 inch away from the edge where condensation will collect..
23. Place over flow dumplings on the baking sheet with a good 1/2 inch between each and cover with plastic wrap..
24. Once assembled, the dumplings should be cooked as soon as possible, because they can not be refrigerated uncooked..
25. Steam the dumplings over boiling water for about 6 minutes, or until the have puffed slightly and are glossy and translucent..
    
26. Remove each tray and place it on a serving plate..
    
27. Serve hot with soy sauce and chilli garlic sauce..
28. Cooked dumplings can also be frozen for up to 1 month, completely thawed in a refrigerator and steamed for 5 - 8 minutes..

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