Learn . Laugh . Eat

Har Gau (Crystal Prawn Dumplings)

Prep: 30 Mins

Cook: 15 Mins

  • 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
IngredientsMethod
  • 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):

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

5. Finely chop the bamboo shoots & the lettuce.

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

Wrapping

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

8. Fold into a dumpling shape

Cooking

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

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

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  • 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):

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

5. Finely chop the bamboo shoots & the lettuce.

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

Wrapping

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

8. Fold into a dumpling shape

Cooking

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

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

View Our Products

Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.

Woks

Utensils

Gift Vouchers

Classes

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