If there’s one thing that brings instant joy to the soul, it’s a steamy basket of dim sum. These bite-sized treasures are like little edible hugs, perfect for lazy Sunday brunches, friendly get-togethers, or when you just feel like treating yourself to some self-love in the form of carbs and prawns. Today, we’re going all in to make a trio of delights: prawn dim sum, prawn har gau, and prawn siu mai. Each one is a superstar, but together? They’re a blockbuster trilogy your taste buds will remember.

So, roll up your sleeves, dust off that bamboo steamer (or grab a trusty pot with a lid), and let’s wrap and roll!

 

What You’ll Need

For the filling (because prawns are the star here):

• 200g prawns, peeled, deveined, and chopped from FreshToHome.
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp grated ginger
• 1 clove garlic, minced
• A pinch of white pepper
• 1 tbsp finely chopped spring onions

For the dough (because it’s what’s on the outside that counts, too):

• 2 cups wheat starch (for the prawn har gau dough)
• ½ cup tapioca starch
• 1 cup boiling water
• A splash of oil

For the assembly (time to get crafty):

• Dumpling wrappers (store-bought or homemade) for prawn siu mai and prawn dim sum
• A bamboo steamer or any steaming setup

The Game Plan

Step 1: Mix It Up

In a bowl, toss the prawns like they just won a lottery, with soy sauce, sesame oil, ginger, garlic, white pepper, and spring onions. This filling is the heart and soul of all three dim sum variations. Cover it and let it marinate for at least 15 minutes (cue a quick snack break or kitchen dance party).

Step 2: Har Gau Dough Magic

For prawn har gau, mix the wheat starch and tapioca starch in a bowl. Slowly pour in boiling water while stirring, like you’re casting a spell. Once it cools a bit, knead until smooth. It should feel like soft Play-Doh – if not, add a touch more oil or water. Roll it into a log and divide it into 12 portions.

Step 3: Wrapping Skills Unlocked

For prawn har gau, roll each portion into a thin circle. Place a spoonful of filling in the center and fold into a crescent moon, pleating one side for that classic look. Don’t worry if it’s not perfect – we’re going for delicious, not Michelin stars (yet).

For prawn siu mai, use ready-made round wrappers. Place the filling in the center, gather the edges upward, and give it a gentle hug. Add a little carrot or prawn chunk on top if you’re feeling fancy.

For prawn dim sum (a.k.a. freestyle dumplings), use your imagination! Fold them into half-moons, moneybags, or whichever shape feels right. Just seal the edges tight – no one likes a leaky dumpling.

Step 4: Steam Dream

Line your steamer with parchment paper or cabbage leaves to avoid sticky drama. Place your dumplings in, giving them personal space to breathe. Steam on high heat for 8-10 minutes, until the wrappers turn translucent and the prawns are perfectly cooked.

Step 5: Sauce It Up

While those dumplings do their sauna session, whip up a dipping sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• A dash of chili oil
• A sprinkle of sesame seeds (optional but fabulous)

Step 6: Chow Down

Serve your dim sum hot and fresh, with that glorious sauce on the side. Whether it’s prawn har gau, prawn siu mai, or prawn dim sum, these little parcels are your passport to happiness.

 

Bonus Tip: Keep It Fun!

Don’t stress if your dumplings look more “abstract art” than restaurant-grade. Cooking is about having fun, making memories, and licking the spoon (or the bowl). Plus, once you bite into that juicy, prawn-filled goodness, all imperfections will vanish like steam.

So, gather your crew, grab those chopsticks, and let the dim sum feast begin. Or eat them all yourself – we’re not here to judge. Happy steaming! 🥢