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 (chopped, leaving some bigger pieces)
- Thumb size 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 or tapioca 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. Place dough ball onto a greaseproof paper. Lightly oil palm and top of the ball. Flatten with palm to as thin as possible, outer edges thinner than the centre. You could also roll and cut with a pastry ring, if preferred.
6. Put wrapper onto the palm. Add 1 tsp of filling into the centre.
7. Pleat one side of the wrapper – 6 to 8 pleats with thumb and finger.
8. Fold the other side of the wrapper 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.
9. Place Har Gow on a square of greased baking paper.
10. Steam over high heat for 8-10 minutes.
11. Serve with sweet chilli.