Ingredients

  • Serves 4 people
  • 150 g prawns (shelled and deveined)

  • 1 tsp spring onion (finely chopped) - white part only

  • 1 tbsp water chestnuts (chopped)

  • 1 tsp ginger (finely grated)

  • 2 tbsp + 2 tsp tapioca starch

  • 1½ cups wheat starch

  • 2 tsp Shaoxing wine

  • 1 tsp soy sauce

  • 1 cup boiling water

Recipe Courtesy of Asian Food Network

Har Gow

A traditional Cantonese dumpling stuffed with prawns, this is a popular dish in dim sum restaurants around the world
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
  • Medium
  • 15 min
  • 20 min
  • 10 min
  • 3 steps
  • 9 Ingredients
  • Medium
  • 3 steps
  • 9 Ingredients
  • 15 min
  • 20 min
  • 10 min

Instructions

  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


  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.

  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.


  4. Wrap and steam har gao

    • 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!

Serve with chilli sauce on the side.

 

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