Har gow crystal prawn dumplings

Your ingredients

Get ready: Bowls, spatula, small rolling pin, covered steamer, carrot slices and food thermometer.

• 🦐Filling: 200 g medium-sized shrimp, peeled and deveined
• 🥜Filling: 3 tbsp water chestnuts
• 🥣Filling: 4 tbsp bamboo shoots
• 🥣Filling: 1 tsp ginger
• 🥬Filling: 1 tbsp fresh chive
• 🍚Filling: 1 tsp tapioca starch/cornflour/potato starch
• 🥣Filling: 1 tsp lard
• 🥜Filling: 1/2 tsp pure sesame oil
• 🥣Filling: 1/4 tsp salt
• 🍯Filling: 1 pinch sugar
• 🌶️Filling: 1 pinch white pepper
• 🍚Wrapper: 40 g wheat starch
• 🍚Wrapper: 40 g tapioca starch/cornflour/potato starch
• 🥣Wrapper: 1 pinch salt
• 🥣Wrapper: 1 tsp lard
• 💧Wrapper: 80 ml boiling water
• 🥕12 slices carrot

Let’s make it

1. Make the filling

   Reserve 12 whole peeled prawns and finely mince the rest. Mix both with water chestnuts, bamboo shoots, ginger, chives, filling starch, oil, sesame oil, salt, sugar and white pepper. Refrigerate.

2. Mix the hot dough

   Combine wheat starch, the second starch, dough salt and oil. With adult help, add 80 ml just-boiled water and stir firmly with a spatula. Once cool enough to handle, knead to a smooth, soft dough.

3. Roll twelve wrappers

   Divide into 12 pieces and keep covered. Lightly oil the surface and roll each piece very thinly, handling gently.

4. Fill and pleat

   Add a small filling portion including one whole prawn. Fold into a crescent and pleat or press edges together firmly without tearing.

5. Steam and settle

   Set each dumpling on a carrot slice in the steamer. Steam over boiling water for about 6–8 minutes, longer until filling is cooked and reaches 75°C for 30 seconds. Rest briefly before lifting so the delicate skins release more easily.