Sarah Benjamin's Har Gow
Sarah Benjamin's Har Gow
Try this quick and easy dim sum recipe by Sarah Benjamin from Must Try Asia.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 5 servings
  • For the filling
  • 500 grams Prawns, deshelled and deveined
  • 2 tablespoons chopped Water chestnut (you can also use bamboo shoots)
  • 1 teaspoon finely chopped Spring onion (white part only)
  • 1 teaspoon finely grated Ginger
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon Light soy sauce
  • Pinch of Sugar
  • 2 teaspoons Tapioca starch
  • For the wrappers
  • 1½ cups cooked Wheat starch
  • 2 tablespoons Tapioca starch
  • 1 cup boiling Water
  1. Using a cleaver or two, finely chop half of the prawns until they are minced and slightly sticky.
  2. Mix the whole prawns, the minced prawns and all the other filling ingredients together until everything is well combined. Set aside
  3. Make the wrapped by mixing the two types of starch together, then stirring the boiling water in using chopsticks
  4. Keep stirring until the dough has cooled slightly, then use your hands to knead the dough until it is smooth and springy
  5. Split it into two portions and roll each out into an inch-thick sausage shape
  6. Prepare a clean chopping board and a folded tea towel next to it. Pour some vegetable oil onto the tea towel. This is to oil your cleaver
  7. Cut off a 2-cm length of dough, roll it into a ball and press into the chopping board with the heel of your hand
  8. Wipe the flat side of your cleaver on the oiled towel
  9. With the blunt side facing away from you, the sharp side towards you, and a firm grip on the cleaver’s handle, apply an even pressure using the heel of your hand and press the oiled side of the cleaver against the flattened dough in a curved motion
  10. Then repeat, curving in the other direction. It’s easier to imagine imitating a pair of brackets
  11. Your dough should be evenly flattened in a circular shape
  12. Holding the hargow skin in one hand, place just under a teaspoon of filling in the centre
  13. Bring both sides of the wrapper together and pinch one corner together
  14. Using your index finger, pull the side of the skin facing away from you and pinch to create a pleat.
  15. Continue until you have folded the dumpling up Press the pleated wrapper together to seal
  16. Set the dumpling aside until a damp cloth until you are ready to steam
  17. Continue this process to make as many hargows as you can. Line a steaming basket with parchment paper, or press each hargow onto a square of parchment paper
  18. Steam the dumplings for 5-7 minutes, until the skin is translucent and the prawn filling is cooked

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