Whilst on holiday me and my Mum made Chinese dumplings on our own. We made three different sorts at the cookery course but we decided to concentrate on the prawn ones as they were the most simple. They were much more simple to make and a lot less scary than we thought. They were really very easy and I had lots of food fooling about sealing them in different ways and making pretty shapes.
Har Gow (Prawn Dumplings)
For the filling:
80g raw king prawns, deveined and chopped
1 tsp water chestnuts, finely chopped
ginger, finely chopped
1/3 tsp salt
1 tsp sugar
1 tsp cornflour
pinch white pepper
For the dough:
30g wheat starch
20g tapioca flour
1/2 tsp sugar
60g boiling water
1 tsp vegetable oil
Mix together all the filling ingredients.
To make the dough; Put all of the dry ingredients into a small plastic bowl. Weigh out the boiling water into a jug and add it to the dry ingredients, mix rapidly with a spoon for 15-20 secs then cover with a plate for 2 mins to cook the flour.
Add 1 tsp vegetable oil and knead the dough like you do bread for about 5 mins until it forms a soft dough.
Divide the dough into 10 equal portions. Flatten each piece of dough and roll into a 3 in circle, add the filling, fold in half, pleat and seal well. Steam for 8 mins.