Har Gao

Plump Prawns wrapped in a dumpling, all under 45 Mins.

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A traditional Cantonese dumpling stuffed with prawns, this is a popular dish in dim sum restaurants around the world

Let's start cooking!

Chopped and minced prawns

Step 1 - Chop prawns and mix filling

  • Mince half the prawns and roughly chop the other half. Combine prawns with water chestnuts, spring onion, grated ginger, 2 tsp Shaoxing wine, 1 tsp soy sauce and tapioca starch. Mix well and set aside.
    Having two sizes of prawn will result in a slight bite when eating the har gao, instead of a mush
Wheat starch and tapoica starch added to form dough

Step 2 - Form dough

  • In a mixing bowl, add wheat starch and tapioca starch and pour in 1 cup boiling water. Mix well with chopsticks until you form a dough.
Dough kneaded and divided into parts

Step 3 - Prepare dumpling skin

  • Knead the dough until springy, then divide in two and roll out into 1 inch sausages.
  • Using a rolling pin, roll out the dough. Use a 4 inch circle oiled cookie cutter to cut out circles.
    The oil on the cookie cutter ensures a clean cut, without dough sticking to the surface. If you do not have a cookie cutter, you may use a cup with a thin rim (ie paper cup) with a diameter of 4 inches.
Wrapped filling in dumpling skin to make har gow

Step 4 - Wrap and steam har gow

  • Place ½ Tbsp filling into the skin and pleat. Repeat for all.
  • Line a steaming basket with parchment paper. Steam the dumplings for 6 to 7 minutes, until the skin is translucent and the prawn filling is cooked.

Plate and serve!

Steamed har gao served in a wooden basket with chili sauce

Serve with chili sauce on the side.

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