Paula Cooking Fingers

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Unbridled brilliance

Hot water dough method...Welcome to another session of this technique in the making of Dim Sum pastries. These pearly white juicy dumplings stuffed with a succulent delicious prawns filling whet your appetite for the rest of the dim sum on the menu. The har gow dough is sticky and pleating them requires mind concentration , definitely cannot be toggling between your text messages and the dumplings.

The pearly white uncooked dough turn translucent after steaming them for 8 mins, luminating some pinkiness of the prawns. These dumplings are to be eaten steaming hot with a dip in a chilli sauce.The dough skin turn a little leathery once they are cold.

Another technique to learn in this dumpling making is the know-how of making the prawns crunchy before adding the seasonings. A common practice is to soak the shelled prawns in cold baking soda water for half hours and pat them dry. I prefer not using soda water, rather use the hot and cold water method. Firstly pour boiling water over the prawns and leaving them in bowl for a minute and then shocking them with cold water. Pat them with a paper towel and add the rest of the ingredients.

Another popular prawn filling is to mince them with a cleaver and throw the prawn paste against the bowl 50 times till gluey.

While the prawns filling is marinating, prepare the dough and wrap it with a plastic sheet . Roll immediately into a log and weigh 10g each . Take one and flatten till thin. Place prawn filling in center and pleat the edges. Cover the balance with an aluminium foil . If dough expose to the air, the surface form a dry layer.

Since we all are non professional chefs, it is difficult to flatten the small dough ball with a cleaver - a very impressive skill. Place the smooth ball between plastic sheet and roll it flat with a small rolling pin.

The pleating of the dough serves as a decorative purpose as well as cupping the filling before sealing the two sides.

Recipe:
Dough -

100g wheat starch
10g cornflour
10g tapioca flour
145g boiling water
1/4 tsp salt
5g cooking oil

Prawns filling -

150g shelled prawns
1 leek- white portion only
1/8 tsp grated ginger
1/4 tsp oyster sauce
1 tsp soya sauce
1/4 tsp sesame oil
1/2 tsp chinese wine
1 tsp sugar
2 tsp cornflour
few dashes pepper
1/4 tsp salt

Method:
Prawn Filling :

Shelled prawns and remove the black vein.
Pour boiling water to cover prawns for 1 mins.
Pour away hot water and pour tap water over the prawns till they are cool.
Cut them into 3 pieces for big prawns.
Chop the white leeks or shred thinly.
Mix all and marinate for 1 hour before using.

Dough Making:

Mix the flours together.
In boiling water add salt .
Pour water all over flours and mix with chopsticks to a ball.
Pour oil and knead dough till smooth.
Divide dough into 10g each .
Put small dough between plastic sheet and flatten into thin round sheet.
Use cookie cutter to cut into round..
Scoop 10g prawn filling and placed in center.
Seal the edges by making 5 pleats first and then pinch edges.
Place baking paper in steamer and steam dumplings for 7 mins medium high fire . Leave them in steamer covered for 2-3 mins. Then brush with oil.
Serve them piping hot with some sweet chilli sauce.