A colourful recipe to try out this Independence Day

It’s India’s 75th Independence Day, so naturally, kitchens are adorned with tri-coloured dishes today. Here’s one such recipe by Executive Chef Prashant Bhoir, Yazu, for dumplings!

Steaming hot har gao dumplings by chef prashant bhoir of yazu to ring in this year of india's independence.
Steaming hot Har Gao dumplings by Chef Prashant Bhoir of Yazu to ring in this year of India’s independence.

Ingredients

For the filling

  • 500 g prawns
  • 250 ml sesame oil
  • Salt, to taste
  • Castor sugar

For the dough

  • 80 gm wheat starch
  • 100 gm potato starch
  • Oil
  • Water

Method

While making dumplings requires a certain amount of mise en place, these special independence day ones are all going to be worth it!
While making dumplings requires a certain amount of mise en place, these special Independence Day ones are all going to be worth it!
  • Mix all ingredients for the filling inside a medium bowl and add seasonings accordingly. Set aside for about 15 minutes.
  • In a medium bowl, combine the wheat starch, potato starch, and a pinch of salt. Make a well in the centre and pour about 150ml of boiling water. Use a wooden spoon or rubber spatula to stir. The dough will look white and shaggy.
  • Add the oil, stirring it into the dough. Add 1 to 2 tablespoons of boiling water if the dough looks dry. If it looks too wet, add a bit more wheat starch. The dough should have the consistency of modelling clay.
  • Transfer the dough to an unfloured work surface and knead by hand until it’s very white and smooth about 3-5 minutes. Cut the dough into 3 or 4 pieces, according to the dumpling recipe you’re using. Place it in a bowl and cover, tie the lid cover then set aside to rest for 15 minutes.
  • Once your mise en place is ready, it’s time to make a casing.
  • Take a small ball of dough of about 1-inch diameter. Roll it into a thin round disc of about 2 inches in diameter. Make sure the casing is thin, else it will not cook thoroughly and won’t let the prawn fillings cook evenly.
  • Next, stuff the filling. Take about a teaspoon of the prawn filling and place the filling in the centre of the disc. Now make the shape as shown in the picture.
  • The steaming time will be dependent on your steamer, approximately between 5-8 minutes. Serve hot.

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