Prawn Dumpling aka Har Gow (蝦餃)
Har Gow (prawn dumpling) is traditional yum cha food. The quality of a yum cha (dim sum) restaurant is judged by the taste of its Har Gow (along with Siew Mai and Barbecue Pork Bun). The best Har Gow is plump and juicy with a thin but slightly chewy skin.
Making Har Gow at home is pretty daunting but the end result is so satisfying. Meet the challenge and try out this recipe. You will find that it’s not so hard after all to make your own prawn dumpling.
FILLING (for 10 prawn dumplings)
- 140 gm prawns (peeled and cut into 3-4 pieces)
- 1 Tbsp ginger (cut into thin strips)
- 1/2 tsp Chinese cooking wine
- 1/8 tsp salt
- 1/8 tsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/4 egg white
- Dash of sesame oil
- 1/2 tsp potato flour
- 1/2 Tbsp oil
Mix all filling ingredients with prawns together. Cover and marinade for 30 minutes.
WRAPPER (makes 10 pieces)
- 60 gm wheat starch
- 10 gm potato starch
- 1/8 teaspoon salt
- 150 ml boiling water
- 2 Tbsp oil
1. Put wheat starch, potato flour & salt into a mixing bowl.
2. Add boiling hot water. Stir to combine. Cover and leave to cool for 20 minute.
3. Add oil gradually and knead till smooth.
4. Make a roll and cut into 1 inch pieces. Cover with wet towel, while working.
5. Roll each piece of dough into a ball. Flatten with palm and then roll into a circle using a rolling pin, to as thin as possible. You could also roll and cut with a pastry ring, if preferred.
6. To assemble:
- Pleat one side of the wrapper (make 6-7 pleats).
- Add 1 tsp of filling into the centre.
- Fold the other side over to the pleated side and pinch together to seal.
(Note: If this proves too difficult, just fold over the wrapper, seal the edge and crimp with a fork.)
7. Place Har Gow on a square of greased baking paper.
8. Steam over high heat for 8-10 minutes.
9. Serve with sweet chilli.