Huami Dumpling Recipes

Thank you for joining our Art of Yum Cha event! We hope you enjoyed perfecting the art of dumpling making with Chef Wong. Please see below our dumpling recipes for you to recreate at home with your loved ones.

The History of Dim Sum

Dim sum, derived from the Cantonese word for “appetiser,” originated in Guangdong, China, where small dishes were served with tea as part of the Yam Cha tradition. These bite-sized delights were the perfect light breakfast, a tradition still enjoyed today.

 

Har Kao (Crystal Prawn Dumplings)  

History & Background:
Har Kao, also known as Crystal Prawn Dumplings, is one of the most iconic dim sum dishes, originating from the Cantonese culinary tradition. The dumplings are known for their translucent wrappers, delicate pleats, and succulent prawn filling. Achieving the perfect har kao is a blend of precise technique and high-quality ingredients, making it a hallmark of skill in Chinese dim sum kitchens. The dough, when prepared correctly, is thin yet sturdy enough to encase the filling without breaking, while the prawn filling should be fresh, flavourful, and moist.

Ingredients: 
For the Crystal Dough:
- Wheat starch: 300g
- Potato starch: 225g
- Boiling water: 450g
- Shortening: 10g
 
For the Prawn Filling:
- Prawn meat, finely chopped: 600g
- Salt: 7.5g
- Caster sugar: 19g
- Sesame oil: 5g
- Chicken stock powder (Knorr): 7.5g
- Potato starch (Birkamidon) : 11g
- Shortening (vegetable): 30g
- White pepper, ground: 5g
- Onion oil: 30g
- Black truffle sauce: 10g
- Truffle oil: 5g
 
Onion Oil Tip: To prepare onion oil, finely slice red onions and fry them in oil until golden brown. Remove the onions and cool the oil to room temperature before using.

Method:
1. Prawn Filling
 
Step 1: In a mixing bowl, finely chop the prawn meat, then add salt and mix until the prawns become sticky and slightly firm. This technique helps in developing a bouncy texture in the filling.
Step 2: Gradually add chicken stock powder, sugar, potato starch, and white pepper, mixing until well combined.
Step 3: Lastly, incorporate the onion oil, truffle oil, black truffle sauce, and sesame oil. Stir until the mixture is homogenous.
Step 4: Refrigerate the filling until needed. The cold temperature will help firm up the filling and make it easier to work with when assembling the dumplings.

2. Crystal Dough
 
Step 1: In a mixing bowl, combine wheat starch and potato starch. Remove about 40% of the mixture and set it aside.
Step 2: Pour boiling water into the remaining starch mixture and stir quickly until a dough starts to form.
Step 3: Transfer the dough onto a surface and mix with the reserved starch. Knead until the dough becomes smooth.
Step 4: Add shortening and continue kneading until fully incorporated and the dough has a pliable, smooth texture.
Step 5: Store the dough in a plastic bag to keep it warm and moist, ready for use.
 
Tip: The dough should be soft, warm, and slightly elastic. Ensure it stays covered while working to prevent drying out.
 
3. Dumpling Assembly
 
Step 1: Roll a portion of the dough into a log and cut into 2 cm pieces. Flatten each piece with your hand and then use a dumpling knife or rolling pin to press it into a thin, round skin.
Step 2: Lightly oil the knife to prevent sticking while shaping the dough.
Step 3: Place about 30g of the prawn filling into the centre of each dough round. Pleat the edges, working from one side to the other, and press to seal the dumpling tightly. Aim for 8-10 pleats to create an elegant presentation.
 
Technique Tip: Pleating requires practice, but each pleat adds beauty to the dumpling while helping to secure the filling. The dough should be thin enough to be translucent once steamed but strong enough to hold the pleats without tearing.

4. Cooking the Dumplings
 
Step 1: Line a steam basket with non-stick baking paper or cabbage leaves to prevent sticking.
Step 2: Place the dumplings in the basket, ensuring they don't touch each other.
Step 3: Once the steamer is fully boiling, steam the dumplings for 5-6 minutes until the skin turns translucent, and the filling is cooked through.
 
Serving Suggestion: Serve hot with soy sauce, chilli sauce, or a dipping sauce of your choice.

Chef’s Notes:
• Dough consistency: The dough for har gow should be worked quickly and kept warm to maintain its elasticity. If it dries out, it will crack when pleated.
• Filling quality and texture: The prawn filling should have a slight bounce, achieved by thoroughly mixing the prawn with salt at the beginning. Choose high-quality prawn meat for the best flavour.
• Pleating: The hallmark of well-made har gow lies in the fine, uniform pleats that showcase the chef's skill. While challenging at first, practice makes perfect!
• Cooking: Checking doneness and Dim Sum is not overcooking to maintain the prawns’ tenderness and textures.

 

Pan-Fried Pork Dumplings

History & Background:
Pan-fried pork dumplings, or “guo tie”, are a popular street food in China, often referred to as potstickers in the West. These dumplings are characterised by their crispy golden bottoms and juicy pork filling. The process of pan-frying after steaming gives the dumplings a contrast in textures—crispy on the outside while tender and moist on the inside. Traditionally served with black vinegar, these dumplings are a perfect blend of flavour, texture, and culinary technique.

Ingredients:
For the Dumpling Dough:
- Medium-protein flour: 525g
- Potato starch: 75g
- Shortening: 10g
- Boiling water: 300g
- Sugar: 40g
 
For the Pork Filling:
- Minced pork belly: 600g
- Salt: 4g
- Chicken stock powder (Knorr): 7.5g
 - Caster sugar: 19g
 - Potato starch (Birkamidon) : 11g
- White pepper, ground: 5g
 - Sesame oil: 5g
- Ginger whole: 50g
- Spring onion: 50g
- Oyster sauce: 4g
- Premium soy sauce: 7.5g
- Thick dark soy sauce: 4g
- Maggi soy sauce: 7.5g
- Hua Tiao cooking wine: 5g
- Leek, finely chopped: 50g
 
Method:
1. Pork Filling
 
Step 1: Prepare the ginger and spring onion liquid by blend 50g of sliced ginger and 50g of sliced spring onion with 100g of water to create a flavourful liquid that adds depth to the filling, set aside.
Step 2: In a mixing bowl, add the minced pork belly, salt, chicken stock powder, sugar, white pepper, oyster sauce, all the soy sauces, and mix until the pork becomes sticky and slightly firm. This technique helps in binding the ingredients for a consistent filling.
Step 3: Slowly add the ginger and spring onion liquid to the pork mixture, stirring until fully absorbed.
Step 4: Add potato starch, then sesame oil, Hua Tiao wine, and the finely chopped leek, mixing until well combined.
Step 5: Refrigerate the filling to allow the flavours to meld together and the mixture to firm up, making it easier to work with.

2. Dumpling Dough
 
Step 1: In a mixing bowl, combine the flour, potato starch, sugar, and shortening. Slowly pour in the boiling water while stirring until a dough forms.
Step 2: Let the dough rest for about 5 minutes, then knead it again until smooth and pliable.
Step 3: Cover the dough to prevent it from drying out and keep it warm while preparing the dumplings.
 
Tip: The dough should be soft but not sticky. Resting the dough helps to relax the gluten, making it easier to roll and shape.
 
3. Dumpling Assembly
 
Step 1: Divide the dough into strips and cut them into 3-4 cm pieces. Press each piece flat with your hand, then use a rolling pin to roll it into a thin, round wrapper. Dust lightly with flour to prevent sticking.
Step 2: Place about 30g of pork filling in the centre of each wrapper. Pleat the edges, working from one side to the other, and press to seal the dumpling securely.
 
Technique Tip: Pleating adds both beauty and function to the dumpling. It allows the dumpling to hold its shape while cooking and gives it a traditional look.
 
4. Cooking the Dumplings
 
Step 1: Steaming
- Prepare a steamer lined with non-stick baking paper or cabbage leaves to prevent the dumplings from sticking.
- Place the dumplings in the steamer, ensuring they have space to expand.
- Steam the dumplings for 7-8 minutes until fully cooked.
 
Step 2: Pan-Frying
- Preheat a pan over medium heat and add a thin layer of oil.
- Place the steamed dumplings in the pan and cook until the bottoms turn golden brown and crispy, about 2-3 minutes.
- Once done, remove the dumplings from the pan and serve immediately.
 
Chef’s Notes:
• Dough texture: Ensure the dough is slightly thicker in the centre to prevent the dumpling from breaking, this will strengthen it to allow the filling to hold during steaming and frying.
• Filling and flavours: Be sure the pork filling is not too wet, as it will make the dumpling difficult to shape. Mix thoroughly to develop a cohesive filling that remains juicy after cooking. The ginger and spring onion liquid adds a subtle aromatic flavour that lifts the pork mixture.
• Cooking technique: A classic pan-fry after steaming creates the perfect texture balance. Let the steamed dumplings rest for 2-3 minutes before pan-frying, as this helps them stay intact. Make sure the pan is preheated to get a crisp, golden base without overcooking the dumplings.
• Serving Suggestion: Serve the dumplings with a dipping sauce made of black vinegar and a dash of sesame oil for a tangy and slightly nutty complement to the rich pork filling.