You won't believe how good this Prawn Har Gao (Dim Sum Recipe/ Hargow) (steamed Chinese prawn dumplings) is! The homemade crystal prawn dumpling filling is SO easy to make. I also show you how to make your own dumpling wrappers but, if you struggle, you can use rice paper instead.
Ingredients
You will need a few simple ingredients for the crystal prawn dumpling filling:
- 245g prawns: peel and devein. (Optional: for more authentic flavor, you can substitute 25g of prawns with minced bamboo shoots but it tastes good as 100% prawn too.) Mash half of the prawn and dice the the rest into ⅛ inch pieces.
- ½ teaspoon white sugar
- 2 teaspoon sesame oil
- 1 teaspoon (8g) potato starch
- ½ teaspoon light soy sauce
- ½ teaspoon minced fresh ginger: add the juices too
- ⅛ teaspoon or a pinch of white pepper powder
- ⅛ teaspoon or a pinch of salt
For the Har Gou Dumpling Skin:
- 230g Boiling Water
- 80g Wheat Starch
- 60g Tapioca Starch
- 20g Corn Flour
- 1 Tablespoon Neutral Vegetable Oil
- 1.5 teaspoon sugar
- ⅛ teaspoon salt
Equipment: You will also need a steamer, steaming tray, and brush.
🔪 Step-by-Step Instructions
For the Filling
- Mash half the prawns, and cut the remaining half into ¼ inch pieces
2a. Mix the prawns and all the seasoning (except sesame oil, potato starch, and bamboo shoots (if using.))
2b. Stir in ONE direction till the mixture becomes gooey and sticky. (This takes about 4-5 minutes.)
2c. Add in the bamboo, sesame oil, and potato starch. Mix till combined, then cover and refrigerate for at least 30 minutes. (You need this time for the filling to firm up so that it's easier to stuff into the dumplings later.)
3a. Mix the flours, sugar, and salt.
3b. These instructions are a bit complex so please read thoroughly before starting. Bring 250g of water to a rolling boil in a small pot. Whilst the water is heating up, set a time for 2.5 minutes (but don't start it yet.)
3c. Once the water starts boiling, start the timer and keep the water boiling at the highest heat. Turn off the heat once the timer rings- you should have around 230g of boiling water now.
3d. Immediately pour the boiling water into the dry mixture from the previous step and mix well with a fork or chopsticks.
3e. Pour in the oil and continue to mix. (If the dough is not too hot, you can knead it with your hands.) Cover and rest for 10 minutes.
4a. Divide the dough into 20g balls. Roll out each ball with a rolling pin, place 1 teaspoon (15-20g) of the filling in the centre, and fold into a dumpling.
4b. Place it on a greased steam tray. Continue till all the filling and wrappers are used up.
4c. Steam on medium heat for 8-10 minutes. The wrappers turn slightly translucent once cooked.
4d. Serve immediately and eat hot. Can be eaten as is, or with a dumpling sauce.
🥡 How to Store
Har Gao taste best eaten immediately after cooking.
If you have leftovers, store in an airtight container but make sure the dumplings don't touch- the wrappers are very sticky and will stick if they touch.
Reheat by steaming.
🥗 Suggested Accompanying Recipes
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Prawn Har Gao (Dim Sum Recipe)
Equipment
- 1 steamer
- 1 Steaming Tray Brushed with Oil
Ingredients
For the filling
- 245g prawns: peel and devein. (Optional: for more authentic flavor, you can substitute 25g of prawns with minced bamboo shoots but it tastes good as 100% prawn too.) Mash half of the prawn and dice the the rest into ⅛ inch pieces.
- ½ teaspoon white sugar
- ½ teaspoon light soy sauce
- ½ teaspoon fresh ginger minced, keep the juices too
- ⅕ teaspoon white pepper powder (A pinch)
- ⅕ teaspoon salt (A pinch)
- 2 teaspoon sesame oil
- 1 teaspoon potato starch (8g)
For the Har Gou Dumpling Skin
- 230 g Boiling Water (or 250g room temperature water- we'll boil this to get 230g)
- 80 g Wheat Starch
- 60 g Tapioca Starch
- 20 g Corn Flour
- 1 Tablespoon Neutral Vegetable Oil
- 1½ teaspoon sugar
- ½ teaspoon salt
Instructions
Make the Prawn Filling First
- Mash half the prawns, and cut the remaining half into ¼ inch pieces
- Mix the prawns and all the seasoning (except sesame oil, potato starch, and bamboo shoots (if using.))
- Stir in ONE direction till the mixture becomes gooey and sticky. (This takes about 4-5 minutes.)
- Add in the bamboo, sesame oil, and potato starch. Mix till combined, then cover and refrigerate for at least 30 minutes. (You need this time for the filling to firm up so that it's easier to stuff into the dumplings later.)
Make the wrappers- These instructions are a bit complex so please read thoroughly before starting.
- Mix the flours, sugar, and salt.
- Bring 250g of water to a rolling boil in a small pot. Whilst the water is heating up, set a time for 2.5 minutes (but don't start it yet.)
- Once the water starts boiling, start the timer and keep the water boiling at the highest heat. Turn off the heat once the timer rings- you should have around 230g of boiling water now.
- Immediately pour the boiling water into the dry mixture from the previous step and mix well with a fork or chopsticks.
- Pour in the oil and continue to mix. (If the dough is not too hot, you can knead it with your hands.) Cover and rest for 10 minutes.
- Divide the dough into 20g balls. Roll out each ball with a rolling pin, place 1 teaspoon (15-20g) of the filling in the centre, and fold into a dumpling.
- Place it on a greased steam tray. Continue till all the filling and wrappers are used up.
- Steam on medium heat for 8-10 minutes. The wrappers turn slightly translucent once cooked.
- Serve immediately and eat hot. Can be eaten as is, or with a dumpling sauce.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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