HARGOW
Prawndumplings
MAKES 24-30
“OriginallyfromGuangdong,China,it wasHongKongthatbroughthargowinto
theinternationalfoodarena.Thesedumplingsareconsidered a test for the skill
of a great dim sum chef!” says Chan.Pictured p107
420 gmpeeled,deveinedprawns
½ tspcastersugar
⅛ tspgroundwhitepepper
2 tspsesameoil
2 tspcanolaoil
70 gmporkfat,thinlysliced
100 gmbambooshoots
DUMPLINGSKINS
200 gm(1cup)wheatstarch
250 ml(1cup)boilingwater
2 tbspcornflour
1 tbsp lard
1 Tossprawnswith½tspsalt,give
thema quickrub,thenrinseundercold
runningwaterandpatdrywithpaper
towel.Refrigeratefor2 hours.Placehalf
theprawnsintoa mixingbowl.Finely
chopremainingprawnsandaddtothe
bowlwith3/4tspsalt.Usinga clean
hand,mixinonedirectionina circular
motionuntilmixtureis elastic.Add
sugar,whitepepper,sesameoiland
canolaoilandgentlycombine.
2 Bringa smallsaucepanofwaterto
theboiloverhighheat.Addporkfat
andbringbacktotheboil.Immediately
drainandrinseporkfatincoldrunning
water,thenpatdrywithpapertowel.
Squeezeoutanyexcesswater,then
finelydicetheporkfat.Repeatthis
processtoblanchthebambooshoots.
3 Combineporkfat,bambooshoots
andprawnmeatina largebowl then
refrigerateuntilneeded.
4 Tomakedumplingskins,combine
wheatstarchand1/2tspsaltina mixing
bowl. Pour in boiling water and mix well
witha pairofchopsticksora spoon.
Coverandrest(5minutes).Addcornflour
andlard;kneaddoughuntilsmooth.
5 Dividedoughintofourpieces.Work
withoneportionata timeandkeep
therestcoveredwitha cleandamp
cloth.Rollonepieceofdoughinto
a longcylinderabout2cmthick,then
cutintosixorseven1.5cmpieces.
6 Usea rollingpintorolleachpiece
ofdoughintoa 7cmcircleandlightly
oileachone.Justmakesureyouwork
quickly;if thedoughstartstocrackit
meansit is toodry,whichwillmake
it difficulttofoldandthefinished
texturewillberubbery.
7 Holda roundofdoughwithyour
lefthand,oilsidedown,andadd1 tsp
offilling.Pleatthedumplingbypushing
thedumplingskinwiththeindexfinger
ofonehandandpressingtosecurethe
pleatwiththeindexfingeroftheother
hand.Youshould be able to achieve
7-8pleats.
8 Repeatwithremainingdoughand
filling,coveringdumplingsasyou make
themsotheydon’tdryout.
9 Pourwaterintoa largesaucepanto
a depthofabout3cmandbringtothe
boil.Lightlyoila largebamboosteamer
topreventstickingandlinewithbaking
paperorindividualdimsumpapers.
10 Workinginbatches,adddumplings
tosteamerbasketina singlelayer,
thencoverandsteamuntilsoftand
translucent(3-4minutes).Remove
fromheatandrestfor1 minutebefore
opening the lid. Serve hot.➤