Step 1

Blend the bamboo shoots in a small food processer for a few seconds until minced.

Step 2

Take a few prawns and cut them up into large chunks. Depending on the size of the prawns, cut them into half or in thirds. Cut enough prawns for 20 pieces. Set aside.

Step 3

Add remaining whole prawns into the food processor with the bamboo shoots and blend for 3 seconds.

Step 4

Add remaining har gow filling ingredients and blend for a further 5 seconds. A thick paste should form.

Step 5

Transfer to a bowl, mix in reserved prawn chunks, cover and place in the fridge until ready to assemble. (note 4)

Step 6

Combine wheat starch, tapioca starch and salt in a medium-sized heatproof bowl. Mix with a pair of chopsticks (or fork) until combined. About 5 seconds.

Step 7

Add in oil and boiling (important) water. The best way to do this is to place the bowl on a food scale, carefully pour boiling water straight from the kettle. (note 3)

Step 8

Quickly, mix in a circular motion with chopsticks/fork until a lumpy dough is formed. Transfer dough onto a clean work surface and knead until dough is smooth. Do not flour the surface. About 3 minutes.

Step 9

Roll the dough out into a long cigar, about 30cm/ 12" long. Evenly cut and divide into 20 small pieces.

Step 10

Cover the dough pieces with the bowl used to make the dough from the steps above to prevent the dough from drying out. Otherwise, cover with a damp tea towel.

Step 11

To form a dumpling sheet, take a dough piece, roll it into a small ball with the palm of your hands. Lightly grease the rolling pin with oil using a paper towel or tea towel. Flatten the dough ball with the palm of your hand on the work surface. Then, roll the dough out into a thin circular sheet, as thin as you can get it to be without breaking. About 8-10cm / 3-4" in diameter. Do not flour the working surface. If the dough starts to stick onto the rolling pin, grease it again with oil.

Step 12

Take the prawn filling mixture out of the fridge and place the bowl onto an ice pack to keep it cold and fresh whilst folding the dumplings.

Step 13

Fold and pleat each dumpling with a small spoonful of prawn filling (~1 teaspoon each). Repeat to make 20 dumplings. Fold the dumpling as soon as the dumpling skin is rolled out, one at a time. Make sure to grease the rolling pin after each dumpling. Watch the video above for how to wrap a har gow.

Step 14

Line the bamboo steaming baskets with prepared baking paper. (note Depending on the size of your baskets, you may need to use 2 or 3 layers.

Step 15

Place dumplings into the steaming baskets without overlapping, with wiggle room in between each dumpling. The dumplings will expand during the cooking process.

Step 16

Boil water in a pot and once boiling, place baskets over the pot with the lid on. Steam for on high heat for 7 minutes.

Step 17

Combine ingredients in a small bowl and mix well.