• 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
  • Medium
  • 15 min
  • 20 min
  • 10 min
  • 3 steps
  • 9 Ingredients
  • Medium
  • 3 steps
  • 9 Ingredients
  • 15 min
  • 20 min
  • 10 min


  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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