Okay, so I’ve been craving dim sum like crazy lately, especially those plump, juicy prawn dumplings. I decided, “Why not make them myself?” I’ve made dumplings before, but never ha gow (that’s what they’re called!). So, this was a bit of a kitchen adventure, and I’m here to spill the tea on how it went down.
Getting Started: Gathering the Goods
First things first, I needed to gather my ingredients. I already had some stuff at home, so I just grabbed my shopping list, hit up the local Asian grocery store.
Here’s what I needed, and it looks a lot, I know
- For the Prawn Filling:
- Fresh prawns (duh!) – I went for about a pound, better to have more than less, right?
- Some pork fat – adds flavor and moisture, but don’t get any meat.
- Bamboo shoots – finely chopped, the canned kind is perfectly fine.
- A little bit of ginger – grated, of course.
- Some scallions – chopped finely.
- Sesame oil, soy sauce, white pepper, and a touch of sugar – for that classic dim sum flavor.
- Cornstarch – helps bind everything together.
- For the Dough:
- Wheat starch – this is the key to that translucent, chewy dough.
- Tapioca starch – adds to the chewiness.
- Boiling water – crucial for making the dough work.
- A bit of oil – to keep things smooth.
Making the Filling: Chop Chop!
With all my ingredients ready, time to get started on making the actual dumplings.
I started with the prawns. Peeled them, deveined them (nobody wants that!), and gave them a rough chop. I didn’t want them totally minced, I love big juicy chunks in my dumplings. Then I finely diced the pork fat, chopped the bamboo shoots, grated the ginger, and chopped the scallions.
I tossed the prawns, pork fat, bamboo shoots, ginger, and scallions into a bowl. Then, I added a splash of sesame oil, a bit of soy sauce, a dash of white pepper, a pinch of sugar, and a spoonful of cornstarch. Mixed it all up with my hands – gotta get in there! – until everything was nicely combined. I covered the bowl and stuck it in the fridge to chill out while I worked on the dough.
Wrestling with the Dough: Hot Water is Key!
Okay, the dough. This is where things can get a little tricky. I’ve heard horror stories about dough that’s too sticky, or too dry, or just plain unworkable. I put the wheat starch and tapioca starch in a bowl. I used about two-thirds wheat starch and one third tapioca Starch.
Then, I poured in the boiling water. Yes It has to be boiling.
I mixed it with a spatula at first, because, you know, boiling water. Once it cooled down a bit, I got in there with my hands and kneaded it until it formed a smooth, elastic dough. Added a little bit of oil to keep it from sticking. It took a bit of work, but I got there. I covered the dough with a damp cloth and let it rest for about 15 minutes.
Assembly Time: Pinch and Pleat
Now for the fun part – putting it all together! I rolled out the dough into a thin sheet, and used a round cookie cutter to cut out circles. You can also just pinch off small pieces of dough and roll them out individually, but the cookie cutter is way faster.
I placed a spoonful of the prawn filling in the center of each dough circle. Then, I carefully folded the dough over the filling and pinched the edges to seal it. I tried to make those fancy pleats you see in restaurants, but, uh, let’s just say mine were more “rustic.” They still tasted good, though!
Steaming to Perfection: Hot and Steamy!
I lined my bamboo steamer with parchment paper (to prevent sticking) and arranged the dumplings inside, leaving a little space between each one. I brought some water to a boil in my wok, placed the steamer on top, and covered it. Let them steam for about 8-10 minutes, until the dough was translucent and the filling was cooked through.
The Moment of Truth: Yum!
Finally, the moment I’d been waiting for! I carefully took the steamer off the heat, lifted the lid, and… there they were. My homemade prawn dumplings! They looked pretty good, even if my pleating skills need work. And the taste? Amazing! Plump, juicy, flavorful – just like the ones I get at my favorite dim sum place.
I served them with a little dipping sauce – I like a mix of soy sauce, rice vinegar, and a touch of chili oil. It was the perfect accompaniment to these delicious dumplings.
So, there you have it! My prawn dumpling adventure. It was a bit of work, but totally worth it. And hey, if I can do it, you can too!