Har kau bunnies

Name: Har kau bunnies
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Chinese
Ingredients: 125g plain flour, plus extra for dusting; 150g potato starch; black sesame seeds or black food colouring, to decorate; soy and chilli sauces, for dipping; Filling; 50g lean pork mince; 350g raw shelled prawns, diced; ¼ tsp organic chicken stock powder; 1 tsp sugar; A pinch of white pepper; ¼ tsp sesame oil; 60g bamboo shoots, finely diced

Prawn dumplings

40 mins

Not Too Tricky

serves 6

nutrition per serving

256

Calories

13%

2.8g

Fat

0.5g

Saturates

1.5g

Sugars

15.2g

Protein

30%

42.7g

Carbs

16%

of an adult’s reference intake

Recipe From

Jamie Magazine

By Harry Yeung

Ingredients

125g plain flour, plus extra for dusting

150g potato starch

black sesame seeds or black food colouring, to decorate

soy and chilli sauces, for dipping

Filling

50g lean pork mince

350g raw shelled prawns, diced

¼ tsp organic chicken stock powder

1 tsp sugar

A pinch of white pepper

¼ tsp sesame oil

60g bamboo shoots, finely diced

Method

Rabbits symbolise longevity, so these are fitting for the new year. Recipe by Harry Yeung of Yang Sing restaurant in Manchester.

First make the dumpling filling. Place a large frying pan over a high heat. Add the pork, breaking it up with a wooden spoon, and fry for 5 minutes, until golden. Remove from the pan and set aside to cool.
In a large bowl, combine the prawns with ¼ teaspoon of salt and mix until tacky and binding together. Add the rest of the filling ingredients and the pork, and mix to combine. Set aside while you make the dumpling skins.
In a separate bowl, mix the flour with 25g of the potato starch and 200ml of boiling water. Add the remaining potato starch and knead into a dough. Pull off 1 teaspoon of the dough, flatten it and, using a pastry knife or rolling pin, roll it on a lightly floured surface to form a circle, about 8cm in diameter.
Put 1 teaspoon of filling in the middle of the circle. Fold it into a half-moon shape, pushing one side into small pleats as you press the edges together to seal – this creates the classic ‘har kau’ shape.
To fold your dumplings into rabbits, gently press and elongate the sealed edge by about 2cm, then snip in half with scissors. Fold each side of them back and pinch so that they resemble bunny ears. Make two dimples in the front of the dumpling and add a black sesame seed or dab of food colouring into each one to make the eyes.
Set a steamer basket over a pan of boiling water. Put each dumpling on a square of baking paper, pop in the steamer, cover with the lid and cook for 8 minutes. Serve with soy and chilli sauces for dipping.