For the uninitiated, 5 February this year signals Chinese New Year – the lunar year of the pig – and with it, celebrations for millions of people all over the world. Think parades, dragon floats and, amongst countless other elements of dim sum, dumplings. Plump, meaty and translucent, har gau are difficult to cook at home – but if you’re feeling adventurous, the following prawn dumpling recipe, given to us by Mr Tony Truong (head chef at Mei Ume in London) will give you all the necessary tools to succeed. “These prawn har gua are one of my favourite memories of Chinese New Year,” says Mr Truong. “They’re full of flavour and the freshness of spring which Chinese New Year traditionally marks the beginning of. They’re the perfect thing to kick off celebrations, dipped in a spicy chilli sauce. Make plenty – they will all disappear.”

For the dough:

• 3/4 cup wheat starch
• 2 tbsp tapioca starch
• 1/4 tsp salt
• 1/2 cup, plus 2 tbsp water (boiling)
• 2 1/2 tsp vegetable oil

For the filling:

• 6 oz shrimp (rinsed, tails removed, and chopped)
• 3 tbsp bamboo shoots (finely chopped)
• 1 1/2 tsp green onion (finely chopped)
• 3/4 tsp Chinese rice wine (or dry sherry)
• 1/4 tsp sesame oil
• 1/4 tsp salt (or to taste)
• 1/8 tsp white pepper (freshly ground)
• 1 large egg white (lightly beaten)
• 2 tsp cornstarch
• Vegetable oil (as needed)

First make the dumpling dough. In a medium bowl, combine the wheat starch, tapioca starch and the salt.

Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into a dough. Add extra 2 tbsp boiling water if the dough is too dry. Do not overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny. Cover and let rest for 20 minutes.

Next the filling. Place the shrimp in a medium bowl and add the bamboo shoots, green onion, rice wine, sesame oil, salt, pepper, egg white and cornstarch. Mix well. Cover and refrigerate for 1 hour to give the flavours a chance to meld.

Now to form the dumplings. Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife. Keep the dough covered to prevent it drying out while preparing the dumplings.

Break off a teaspoon-size of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand. Lay the dough on the oiled work surface and press down on it with the oiled side of the knife form a circle that is 2.5in-3in wide.

Place a heaped teaspoon of filling in the middle of the wrapper, spreading it out evenly, but not touching the edges. Carefully lift the top edge of the wrapper and fold it over the filling toward you to make a semi-circle. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.

Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.

To cook the dumplings, prepare a steamer and an oiled plate that will fit inside the steamer. Place a few har gau on the oiled plate and steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13-15 minutes. Serve with hot chilli oil or soy sauce for dipping.