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Har kau bunnies
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Total Time:
40 minutes
40 minutes
Celebrate the new year with these longevity-inspired rabbit dishes by chef Harry Yeung from Yang Sing restaurant in Manchester.
Ingredients:
- black sesame seeds or black food colouring, to decorate
- soy sauce for dipping
- chilli sauce for dipping
- 50 g lean pork mince
- 350 g raw shelled prawns diced
- 1/4 teaspoon organic chicken stock powder
- 1 teaspoon sugar
- a pinch of white pepper
- 1/4 teaspoon sesame oil
- 60 g bamboo shoots finely diced
- 125 g plain flour plus extra for dusting
- 150 g potato starch
Instructions:
- Prepare the dumpling filling by browning the pork in a hot frying pan and then allowing it to cool. Combine prawns with salt, mix well, then add the remaining ingredients including the pork. Set aside. Make the dumpling skins by mixing flour and 25g of potato starch with boiling water. Knead into a dough, roll out flat circles, add filling, fold and seal into classic dumpling shapes. For rabbit dumplings, elongate and snip the edge, fold back as ears, create eyes with black sesame seeds or food coloring. Steam dumplings for 8 minutes and serve with soy and chilli sauces on the side.