Har Gau (Crystal Prawn Dumplings)
- One of the most popular dim sum dumplings
- Hot pastry = very skilled and requires plenty of practice
- 3 steps: Hot hot pastry, rolling practice, and then pleating to finish it off
- Chiu Chow / Chilli Garlic sauce on the side
Ingredients
250g Prawns, peeled & deveined
50g minced Pork
25g bamboo shoots
¾ tsp salt
1 tsp potato starch
2 tsp sugar
Pinch pepper
Sesame oil
Pastry:
60g wheat starch
65g tapioca flour
10g corn flour
118g boiling water
2 tsp lard
Dipping Sauce:
Chiu Chow Chilli Oil
Chilli Garlic Sauce
Light Soy Sauce & Black Vinegar
Method
Preparation (Pastry):
Mix together the wheat starch & tapioca flour and beat in the boiling water.
Add the lard and knead well (careful, dough will still be hot!)
Cover the dough and rest for at least 5 minutes.
Preparation (Filling):
Smash the prawns using a cleaver (this helps to retain texture)
Finely chop the bamboo shoots & the lettuce.
Mix everything together and add a dash of sesame oil
Wrapping:
Divide the dough in small portions, and place a heaped tsp of filling inside each one (keeping the remaining dough covered)
Fold into a dumpling shape
Cooking:
Steam for 8-10 minutes in a steamed basket lined with baking paper or banana leaf
Once cooked, it can be brushed with vegetable oil for a professional "shimmer"
250g Prawns, peeled & deveined
50g minced Pork
25g bamboo shoots
¾ tsp salt
1 tsp potato starch
2 tsp sugar
Pinch pepper
Sesame oil
Pastry:
60g wheat starch
65g tapioca flour
10g corn flour
118g boiling water
2 tsp lard
Dipping Sauce:
Chiu Chow Chilli Oil
Chilli Garlic Sauce
Light Soy Sauce & Black Vinegar
Preparation (Pastry):
Mix together the wheat starch & tapioca flour and beat in the boiling water.
Add the lard and knead well (careful, dough will still be hot!)
Cover the dough and rest for at least 5 minutes.
Preparation (Filling):
Smash the prawns using a cleaver (this helps to retain texture)
Finely chop the bamboo shoots & the lettuce.
Mix everything together and add a dash of sesame oil
Wrapping:
Divide the dough in small portions, and place a heaped tsp of filling inside each one (keeping the remaining dough covered)
Fold into a dumpling shape
Cooking:
Steam for 8-10 minutes in a steamed basket lined with baking paper or banana leaf
Once cooked, it can be brushed with vegetable oil for a professional "shimmer"