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Overhead photo of Har Gow with Prawn & Bamboo Shoot Filling AI-generated image, for illustration only.
NeverFeeds AU Recipes

Har Gow

with Prawn & Bamboo Shoot Filling

Seafood Makes about 18 dumplings ⏱ 52 min Hard Sharp knife · Mixing bowls · Rolling pin · Steamer basket · Baking paper or perforated steamer liners

Translucent steamed dumplings packed with juicy prawn — yum cha's tiny test of patience. Makes about 18 dumplings.

Ingredients (makes about 18 dumplings)

Pantry basics not counted above: a pinch of ground white pepper, and a pinch of salt. Allergens: Crustacean, sesame. Wheat starch is wheat-derived; check product labelling if cooking for someone avoiding wheat/gluten.

Method

  1. Make the filling

    Roughly chop half the prawns and finely chop the rest. Mix with bamboo shoots, cornflour, sesame oil, sugar, salt and white pepper. Refrigerate while making wrappers.

  2. Make the dough

    Combine wheat starch, tapioca starch and salt. Pour in most of the boiling water while stirring with chopsticks or a spoon. Add oil. When cool enough to handle, knead into a smooth, soft dough, adding a splash more water only if needed.

  3. Shape quickly

    Keep dough covered. Roll into a log and divide into 18 pieces. Roll each between sheets of baking paper into a thin 8–9 cm round.

  4. Fill and seal

    Add about 1 tablespoon filling. Fold into a half-moon and pleat one edge, pressing firmly to seal.

  5. Steam

    Arrange with space between them and steam over rapidly simmering water for 6–7 minutes until wrappers turn translucent and prawns are cooked.

Tip: Har gow dough dries fast; keep unused pieces covered and work one wrapper at a time.