Learn . Laugh . Eat

Har Gau (Crystal Prawn Dumplings)

Prep:

Cook:

Steamer
  • 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

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):

  1. Mix together the wheat starch & tapioca flour and beat in the boiling water.

  2. Add the lard and knead well (careful, dough will still be hot!)

  3. Cover the dough and rest for at least 5 minutes.

Preparation (Filling):

  1. Smash the prawns using a cleaver (this helps to retain texture)

  2. Finely chop the bamboo shoots & the lettuce.

  3. Mix everything together and add a dash of sesame oil

Wrapping:

  1. Divide the dough in small portions, and place a heaped tsp of filling inside each one (keeping the remaining dough covered)

  2. Fold into a dumpling shape

Cooking:

  1. Steam for 8-10 minutes in a steamed basket lined with baking paper or banana leaf

  2. 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):

  1. Mix together the wheat starch & tapioca flour and beat in the boiling water.

  2. Add the lard and knead well (careful, dough will still be hot!)

  3. Cover the dough and rest for at least 5 minutes.

Preparation (Filling):

  1. Smash the prawns using a cleaver (this helps to retain texture)

  2. Finely chop the bamboo shoots & the lettuce.

  3. Mix everything together and add a dash of sesame oil

Wrapping:

  1. Divide the dough in small portions, and place a heaped tsp of filling inside each one (keeping the remaining dough covered)

  2. Fold into a dumpling shape

Cooking:

  1. Steam for 8-10 minutes in a steamed basket lined with baking paper or banana leaf

  2. Once cooked, it can be brushed with vegetable oil for a professional "shimmer"

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