Prawn Har Gow

Prawn Har Gow

Translucent wrappers encase juicy prawn filling in this classic dim sum steamed dumpling.

Total 1 hr 30 min Makes 24 dumplings Calories 210/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Shellfish, Sesame

Har gow relies on a wheat starch and tapioca starch dough that turns delicately translucent once steamed, revealing the pink prawn filling inside. Pleating the wrapper into neat pleats takes practice, but the reward is a delicate, chewy bite with a crisp-tender crunch from bamboo shoots or water chestnuts. Serve these alongside soy sauce and chili oil for a teahouse-style dim sum spread.

Ingredients

  • 1 pound raw prawns, peeled, deveined, and chopped into small pieces
  • 1/4 cup bamboo shoots, finely diced
  • 1 tablespoon pork fat or fatback, finely diced (optional)
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch
  • 1 cup wheat starch
  • 1/4 cup tapioca starch, plus extra for dusting
  • 1 cup boiling water
  • 1 teaspoon lard or vegetable oil
  • 1/4 teaspoon salt

Method

  1. In a medium bowl, combine chopped prawns, bamboo shoots, pork fat, Shaoxing wine, sesame oil, salt, sugar, white pepper, and cornstarch. Mix well and refrigerate while preparing the dough.

  2. In a heatproof bowl, whisk together wheat starch, tapioca starch, and salt for the dough.

  3. Pour boiling water into the starch mixture all at once, stirring quickly with a spatula or chopsticks until a rough, translucent dough forms.

  4. Add lard or vegetable oil to the dough and knead on a lightly tapioca-dusted surface until smooth and pliable, about 3 minutes.

  5. Cover the dough with a damp cloth or plastic wrap to prevent drying while you shape the dumplings.

  6. Divide the dough into 24 equal pieces, rolling each into a small ball and keeping covered until ready to use.

  7. Using a wide-blade cleaver or small rolling pin dusted with tapioca starch, flatten each ball into a thin, round wrapper about 3 inches in diameter.

  8. Place about 1 tablespoon of prawn filling in the center of each wrapper.

  9. Fold the wrapper over the filling and pleat one edge into 5 to 7 small folds, pressing to seal into a half-moon shape with a pleated ridge on top.

  10. Line a steamer basket with parchment paper or cabbage leaves, then arrange dumplings inside, leaving space between each to prevent sticking.

  11. Steam over rapidly boiling water for 6 to 7 minutes, until wrappers turn translucent and filling is opaque and firm.

  12. Remove from steamer and serve immediately with soy sauce, chili oil, or black vinegar for dipping.

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    Prawn Har Gow

    Har gow relies on a wheat starch and tapioca starch dough that turns delicately translucent once steamed, revealing the pink prawn filling inside. Pleating the wrapper into neat pleats takes practice, but the reward is a delicate, chewy bite with a crisp-tender crunch from bamboo shoots or water chestnuts. Serve these alongside soy sauce and chili oil for a teahouse-style dim sum spread.

    1 hr 30 min 24 dumplings 210 cal

    Ingredients

    • 1 pound raw prawns, peeled, deveined, and chopped into small pieces
    • 1/4 cup bamboo shoots, finely diced
    • 1 tablespoon pork fat or fatback, finely diced (optional)
    • 1 teaspoon Shaoxing wine
    • 1 teaspoon sesame oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon white pepper
    • 1 teaspoon cornstarch
    • 1 cup wheat starch
    • 1/4 cup tapioca starch, plus extra for dusting
    • 1 cup boiling water
    • 1 teaspoon lard or vegetable oil
    • 1/4 teaspoon salt

    Method

    1. 1

      In a medium bowl, combine chopped prawns, bamboo shoots, pork fat, Shaoxing wine, sesame oil, salt, sugar, white pepper, and cornstarch. Mix well and refrigerate while preparing the dough.

    2. 2

      In a heatproof bowl, whisk together wheat starch, tapioca starch, and salt for the dough.

    3. 3

      Pour boiling water into the starch mixture all at once, stirring quickly with a spatula or chopsticks until a rough, translucent dough forms.

    4. 4

      Add lard or vegetable oil to the dough and knead on a lightly tapioca-dusted surface until smooth and pliable, about 3 minutes.

    5. 5

      Cover the dough with a damp cloth or plastic wrap to prevent drying while you shape the dumplings.

    6. 6

      Divide the dough into 24 equal pieces, rolling each into a small ball and keeping covered until ready to use.

    7. 7

      Using a wide-blade cleaver or small rolling pin dusted with tapioca starch, flatten each ball into a thin, round wrapper about 3 inches in diameter.

    8. 8

      Place about 1 tablespoon of prawn filling in the center of each wrapper.

    9. 9

      Fold the wrapper over the filling and pleat one edge into 5 to 7 small folds, pressing to seal into a half-moon shape with a pleated ridge on top.

    10. 10

      Line a steamer basket with parchment paper or cabbage leaves, then arrange dumplings inside, leaving space between each to prevent sticking.

    11. 11

      Steam over rapidly boiling water for 6 to 7 minutes, until wrappers turn translucent and filling is opaque and firm.

    12. 12

      Remove from steamer and serve immediately with soy sauce, chili oil, or black vinegar for dipping.