Cookin' with uZ: Prawn Dumplings (Har Gow Dim Sum)

So, I've received a number of requests for the recipe after posting these on my Facebook and Instagram profiles. I have to admit, these were my first time making these and I'm certainly no dumpling expert. But, demand is demand and either I blog this or I will inevitably be responding to DMs and watsapp messages for a long, long time 😁.

(Makes approximately 24 dumplings)

Dumpling Wrapper Recipe:

* 2 cups flour
* 3/4 cup boiling water
* Pinch of salt

Method:

* Add the flour to a large mixing bowl
* Add a pinch of salt
* Very slowly, add the boiling water, bit by bit, stirring vigorously as you go. I used chopsticks to stir (just keeping with the aesthetic here 😉) but you can use a fork if you like.
* Once the dough starts taking form and is springy, remove from the bowl and knead gently for 5 mins on a lightly dusted surface.
* Divide the dough into 2 balls and form into 2 'donut' rings. Cover with cling-film and allow to rest while you prep the prawn filling.

Prawn Filling:

* 2 cups thawed frozen (or fresh) prawn meat.
* 1 cup spring onions chopped finely.
* 1 cup chopped coriander.
* 20g dried shiitake mushrooms  - rehydrate them: place in a cup with boiling water and cover with clingfilm. Alternatively, you may use 1/2 cup chopped up normal mushrooms f you like.
* T Tbsp. crushed garlic & ginger
* 1 Tbsp. halal Teriyaki sauce.
* 1 Tbsp. halal Soy sauce.
* 1 Tbsp. Chinese 5 spice.

Method:

* Finely chop the prawn meat. You want to use a chop-and-scrape method as the filling should be finely minced, almost paste-like.

* Place prawn mix into a mixing bowl. Add the spices, garlic & ginger and sauces.
* Chop the spring onions & coriander finely and add to the mixing bowl.
* Once softened, finely chop the mushrooms and add to the mixing bowl. Reserve the liquid (great in soups or to liven up ramen!)
* Mix the prawn filling until everything is incorporated. 

Rolling out the dumplings:

* On a lightly floured surface, cut one of the donut rings and form into a sausage-like dough shape.
* Cut into 12 even disks.
* Take 1 disk and gently press down onto a flat, lightly floured surface. Use a small rolling pin to roll into circular shape. Alternatively, you may use a cookie-cutter or anything circular. You want about a 10cm diameter. Don't worry if it's not 100% perfect - life usually isn't 😉.
* Place onto a lightly floured tray and prep the remaining the disks.

Preparing:

* Take a teaspoon-full of filling and place in the center of a dumpling disk. Then dip your finger into some water and gently wet the edges of the disk  - I used the reserved liquid from the shiitake mushrooms instead of water. Why waste?!
* Now, this is the part where my amateur-self will take a step aside. There are many online tutorials on how to fold/ plait your dumpling - you can try the pinch-and-fold method or the fold-over-and-wrap method or just use your instinct.
I went with 2 styles: The pinch-and-fold and my own version which reminded me of the dumplings from Kung-Fu Panda - more like little parcels. Just do you own thing! Trust me, there is no wrong here 😄.
* Prep all 24 dumplings to your liking. Share your pics with me!

Cooking:

* Once prepped, there are several ways to cook:
* The traditional way is to steam in a bamboo steamer. If you do not have a bamboo steamer (I don't own one), you can easily steam these in a pan with a little water and the lid on for 6 - 7 mins.
* The Gyoza style: I went with this option. Heat a small amount (1 Tbsp.) sesame/ wok oil in a pan and once heated, add about 8 - 10 dumplings to the pan. Allow the bottom to brown and crisp up slightly for 3mins and then add a splash of water, cover with the the lid and steam for a remaining 4 mins.
* The Wonton style: Fry the dumplings in shallow oil until golden & crispy.

Serving:

* These are best served hot and with a good dipping sauce. I made mine by heating a little Soy sauce with 1 Tbsp. of Quality Pickles Chilli Sauce. Alternatively, a sweet chilli sauce works well or a peanut sauce or a Szechuan chilli and honey or or or... ~~!😋