Prawn Dumpling Recipe by Tenzin Losel, Corporate Chef, Mosaic Hotels

Serving Portion 4 Pieces

Time 6Mins

PREPARING THE DUMPLING FILLING.

Take 16/20 Prawn 6 no peeled and wash them by adding corn starch. Keep it dry for 10 mins

Chopped Prawn and add the below seasoning keep it for at least 30 mins.

5 grams of Chicken Broth Powder

10 grams Bamboo Shoot

10 grams Asparagus

5 grams potato flour

1 pinch of white pepper

1/2 tsp salt

1 tsp sugar

5ml of sesame oil

5 ml of Cooking Wine

TO MAKE THE DOUGH,

• 30 grams of Wheat flour
• 20 grams potato flour

Take a mixing bowl mix both flours and add gradually hot water, stirring the mixture with a palette knife. Once all the water has been added use your hands to lightly knead the mixture until you have a smooth dough and cover it in clean wrap

METHOD

Divide the dough into individual balls, flatten with a dim sum knife or roller pin har gau filling into the center of the round dough Using your index fingers and thumbs, mold the dough upwards around the filling and pinch it together into a shell shape.

Place the Har gau in a steamer basket and steam for 5–6 minutes. Remove from the steamer and serve with Dim Sum sauce immediately

DIM SUM SAUCE

Garlic and scallion and celery sauce

RECIPE

• 100 grams Elephant Garlic
• 30 grams celery
• 60ml Refine Oil
• 20 grams chopped green chili
• 5 grams of chicken broth powder
• 3 grams salt

Mix all the above ingredients and add hot oil and serve with Dim sum

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