Preparation time:
- 90mins
Specialty:
- Dairy-free
In chinese cuisine, Yum Cha (literally translates to "drink tea") represents the traditional brunch. My husband introduced this to me for the first time in 2018, and immediately I was addicted to the variety, complexity and flavors of the Dim Sums. Dim Sum in chinese means "touch heart" represents the various dumplings you can order - usually from numerous trolleys/carts in a Yum-Cha restaurant. I find it very welcoming that in Chinese, there are these artistic expressions of usual items - dumplings representing the "touching of the soul/heart".
Har Gow is one of our favorites dumplings. We tried to create our version for the first time..a little bit tough but we made it!
Ingredients:
Filling:
- 1 White or Yellow Carrot (for 2 people)
- 1 Clove of Garlic
- 10 Prawns (for 2 people)
- Ginger
- Chives
- Soy Sauce
- Extra-virgin Olive Oil
- Salt
- Black Pepper
Dough:
- Half a glass of Organic Tapioca Starch (for 2 people)
- Half a glass of Organic Rice Flour (for 2 people)
- Half a glass of Organic Stone-grounded Whole Wheat Flour (for 2 people)
- Boiling Water
- Organic Sesame Oil
- Salt
Instructions:
Filling:
Start from the filling and once this is ready start preparing the dough so it doesn't dry out. You can even prepare the filling a day in advance and store in the fridge.
- Deshell all the prawns raw.
- Finely chop the carrot, the clove of garlic, the ginger and the chives and mix all together.
- Flatten half of the the peeled prawns with the side of a large knife and finely mince them with a knife.
- Mix them all together (carrot, garlic, ginger, chive and prawns) and season with olive oil, salt, black pepper and soy sauce.
- Chop the spring onion and simmer it with extra-virgin olive oil and add into the mixture.
- Chop the remaining prawns into 2-3 pieces - do not put these into the filling mixture for now.
- Leave the filling mixture in the fridge.
Dough/Dumpling Skin:
- For the dough, mix together half glass of tapioca starch with half glass of rice flour and whole wheat flour. Add half teaspoon of salt and mix.
- Add three quarter glass of boiling water. It's really important that the water is boiling. Start knead with your hands to create the dough.
- Add sesame oil and adjust with flour and starch. You need to get an elastic but non-sticky consistency for the dough.
- Once the dough is ready, cover it and let it rest for 5-10 mins.
- Model the dough into a tube and cut pieces (2cm).
- Roll each piece in the shape of a little ball and start flattening with your hands. Use a flat knife (put oil on the side to avoid the dough from sticking on the surface) and flatten the dough in a circular motion.
- Take the filling and cut prawns out of the fridge
- Put a spoon of filling in the middle and a piece of prawn on the top. Try not to overfill the dumpling as it will burst the dough when folding or cooking.
- Folding: Hold the dumpling skin in your non-dominant hand, bring one side of the skin to the other and pinch one end of the skin together to form the start of the fold. Slowly create small folds on one side of the skin and gently press as you work your way around in closing the dumpling together. To seal the end of the dumpling, pinch both the sides together just the same way as how you started.
- Repeat steps 8 and 9 until either you run out of dough and filling.
- Steam for 5-6 mins in a steamer.
- Ready to serve!
