Har Gow
Har Gow
Dish out these delicious Chinese prawn dumplings.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 30 minutes
  • Cooking Time 10 minutes
  • Yield 4 to 6 servings
  • Filling ingredients:
  • 450 grams Prawn meat, finely chopped
  • 100 grams Bamboo shoot, finely chopped
  • 2 teaspoons Ginger, minced
  • 1 tablespoon Light soy sauce
  • 1 teaspoon White pepper powder
  • ¼ teaspoon Salt
  • ½ teaspoon Sugar
  • 1 teaspoon Sesame oil
  • Dough ingredients:
  • 260 grams Wheat starch
  • 130 grams Tapioca starch
  • 3 teaspoons Vegetable oil
  • 300 millilitres Boiling hot water
  1. In a mixing bowl, combine wheat starch and tapioca starch.
  2. Gradually pour boiling water into the mixing bowl while stirring rapidly.
  3. Now add in the oil and continue to stir.
  4. While the dough is still hot but "cool" enough to handle, knead the dough for a couple of minutes, until it turns into a smooth dough ball. Set aside.
  5. In a bowl, combine prawn, bamboo shoot, sugar, soy sauce, ginger, white pepper and sesame oil. Stir well to incorporate all the ingredients. Set aside.
  6. Roll the dough into a long cylinder, and divide it into equal 20g pillows.
  7. Turn on the stove to pre-boil the water in the steamer.
  8. Take one piece of dough and roll it into a 3” diameter circle.
  9. Add a heaping teaspoon of filling and place it in the middle of the wrapper, spreading it out evenly but not touching the edges.
  10. Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
  11. Line a steamer basket with parchment paper. Apply some oil to the paper before placing the Har Gow, to prevent it from sticking.
  12. Steam over high heat for 6 minutes.
  13. Let the dumplings cool for 1-2 minutes before serving, as the filling holds their heat almost too well. Serve with chili oil.

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