Steamed prawn and bamboo shoot 'rabbit' dumplings recipe

Details

• Cuisine: Chinese
• Recipe Type: Main
• Difficulty: Hard
• Preparation Time: 40 mins
• Cooking Time: 5 mins
• Serves: 6

Step-by-step

1. Roughly dice the prawn, season with salt and mix until it's tacky and binds together in a paste.
2. Mix the paste with chicken stock powder, sugar, white pepper and sesame oil. Stir in the diced bamboo shoots and cooked pork to form the dumpling filling. Ensure the ingredients are evenly mixed.
3. Pour 950ml boiling water into the wheat flour and 100g of the potato starch. Add the remaining potato starch and knead into a dough. Pull off 1 teaspoon of dough, flatten and roll with pastry knife or rolling pin, to form circular dumpling skin.
4. Put 1 teaspoon of filling in the middle of the skin. Fold skin into a half moon shape and make small pleats across the front, press to seal the edges together, this creates the classic 'har kau' shape. To fold into bunny rabbit, gently press and stretch the sealed edge to 2cm depth, this forms the ears. Snip in half with scissors and fold ears back and pinch the front of the dumpling to form eyes.
5. Decorate with black sesame seeds for eyes or a dab of food colouring.
6. Steam the dumplings in a bamboo steamer for 5 minutes over boiling water and they're ready to eat.