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Crystal prawn har gow

  • Difficulty Moderate
  • Active time 45 minutes
  • Total time 2 hours 35 minutes
  • Servings 24 portions
  • Filling
  • 350 g raw prawn meat, peeled and deveined
  • 50 g bamboo shoots
  • 10 g piece fresh ginger, peeled
  • 1 tsp cornflour
  • 1 pinch salt
  • 50 g minced pork fat (optional)
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp Shaoxing rice wine (Chinese cooking wine)
  • ½ tsp caster sugar
  • 1 pinch ground white pepper
  • Wrappers
  • 125 g wheat starch, plus extra for dusting
  • 62 g tapioca starch
  • 1 pinch salt
  • 120 g boiling water
  • 20 g canola oil

    Preparation

    Filling

    1. Place a bowl onto mixing bowl lid and weigh prawns into it. Cover with cold water and set aside for 30-40 minutes to firm up.
    2. Place bamboo shoots and ginger into mixing bowl and chop 5 sec/speed 5.
    3. Scrape down sides of mixing bowl with spatula, then chop for a further 5 sec/speed 5.
    4. Using the simmering basket, drain prawns. Transfer onto a plate and pat dry with paper towel. Add prawns to mixing bowl and chop 3 sec/speed 4 or until coarsely chopped.
    5. Sprinkle cornflour and salt over prawn mixture, avoiding blades, and combine
      2-3 minutes/Reverse/speed 0.5, until sticky and well combined.
    6. Add pork fat (optional), oyster sauce, sesame oil, wine, sugar and pepper, then combine
      10 sec/Reverse/speed 0.5.
    7. Scrape down sides of mixing bowl with spatula, then combine for a further
      10 sec/Reverse/speed 0.5 or until well combined. Transfer into a bowl, cover with plastic wrap and place into refrigerator for 1 hour. Clean and dry mixing bowl.

    Dumpling wrappers

    1. Place wheat starch, tapioca starch and salt into mixing bowl.
    2. Place a jug onto mixing bowl lid and carefully weigh boiling water into it.
    3. Mix speed 2, adding water through hole in mixing bowl lid, until mixture is translucent and lumpy (approx. 20 seconds).
    4. Add oil and knead Dough/3 minutes or until smooth. Transfer dough onto a clean work surface or silicone bread mat (ThermoMat) and shape into a ball. Divide dough into 4 equal portions. Transfer into a sealable plastic bag and set aside to rest for 5 minutes. Clean and dry mixing bowl.
    5. Shape 1 portion of rested dough into a log (12 cm), then divide into 6 portions (approx. 15 g each). Using the palm of your hand, flatten each portion into a disc. Using a rolling pin, roll out each disc into a thin circle (8-10 cm diameter).
    6. Place 1 level tablespoon of filling into the centre of each wrapper. Seal dumplings by folding in half, then pinching and pleating the edges to seal (forming a crescent moon shape). Repeat with remaining dough and filling to make dumplings (makes between 20-24).
    7. Line Varoma dish and tray with baking paper. Divide dumplings between Varoma dish and tray, allowing space for dumplings to expand. Place 600 g water into mixing bowl. Place Varoma into position, secure Varoma lid and steam 12 min/Varoma/speed 2 or until transparent and filling is cooked and firm. Repeat with any remaining dumplings, ensuring there is at least 500 g water in mixing bowl for further steaming. Serve immediately with sauce of choice (such as a black vinegar dressing or chilli oil).

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