Garlic Chive and Prawn Dumplings: Gao Choi Gow 韭菜虾饺

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This is a Yum Cha classic. The Gao Choi Gow, (where Gao and Gow are pronounced the same but aren’t the same word lol) used to be one of my favourites at Yum Cha and I’m legit so stoked I figured out a vegan version!

We’re using the Lamyong Vegan Prawns once again, they’re excellent both in texture and flavour. Quite spot on, if you ask me! Lamyong have a ridiculous range of delicious vegan meat-alternatives, easily the best brand and most vegan asian restaurants will also vouch for them. Good quality stuff!

So there are two ways to cook these dumplings, and I do both are very much worth trying! FIRSTLY, steaming will leave you with a classic, delicious mouthfeel. Hot but fresh.

SECONDLY, the two-part method of steaming and then pan-frying only the base of the dumpling, will leave you with a very very mouthwatering and pleasing result too. Really levels-up this dumpling experience and delivers the most delicious crispy and chewy finish. The best part is that the steam-fry is just so easy!

INGREDIENTS

makes 14-15 dumplings

CRYSTAL WRAPPER INGREDIENTS
1 cup wheat starch
1/2 cup tapioca starch
1 tbsp oil
1 cup boiling water, yes, BOILING!
1/4 tsp salt

FILLING INGREDIENTS
1 tbsp oil
200g Lamyong Vegan Prawns
300g Garlic Chives, washed and coarsely chopped
1/2 tsp white pepper
2 tsp tapioca starch
1 tbsp shaoxing wine
1 clove garlic, minced
60g bamboo shoot
30g water chestnuts
1 tsp sesame oil

METHOD

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We’re going to make the filling first because the wrapper dries out quickly! So grab your food processor - add the prawns, the chives, bamboo shoot and water chestnuts. Process until coarsely chopped.

We’re going to cook the chives now! In a large saucepan, heat the oil on medium heat. Add the garlic and the chives and fry for a few minutes until the chives start to wilt. Add the shaoxing wine, the sesame oil and the white pepper and stir until the wine evaporates. Finally fold in the prawn mixture and tapioca starch and stir only for 1 or 2 minutes. Transfer to a bowl and let cool in the fridge for at least 20 minutes.

To make the dough, add the wheat starch, tapioca starch, salt and oil into a bowl. Finally add 1 cup of BOILING water (yes it absolutely must be boiling or it will not work), and stir quickly with a spoon or chopsticks until the dough starts to come together. Now you’re going to want to switch to kneading with your hands - the dough cools down reasonably quickly so switch to hand kneading as soon as you can! Turn the dough out onto the bench and knead for at least 3 minutes until you get a smooth dough ball!

Divide the dough into 14 pieces and cover with a tea towel so that the dough pieces don’t dry out. To wrap, make sure you have your filling out. You’ll want to roll a wrapper then wrap the dumpling immediately. Take a dough piece, roll into a ball, flatten with your hand, then use a rolling pin to roll the dough ball into roughly a 10-11cm diameter circle. I find the best way to form a circle is to use one rand to keep rotating the dough as you roll the dough out form the middle! But don’t worry if they’re not perfect. That takes years practice to get those sweet sweet dumpling master skills! Round-ish is what I aim for!

To fold the dumpling, pick the wrapper out and lay it into the palm of your hand. Place a spoonful of filling into the centre and pinch the edges together until the filling is locked in. Repeat for all the filling! Steam for 7-8 minutes and serve hot with chilli oil or soy sauce!

CIRSPY EDGE VARIATION:

I like to fold these as a little ball. simply fill the dumpling and pull all the edges to seal at the top. Steam seam-side down. After steaming, heat some oil in a flat saucepan. Fry each dumpling until golden brown (about 5 minutes on low heat?) on the bottom for a crispy-chewy extraordinary dumpling!!!

Elizabeth MiuComment