I perfected a Har Gow Recipe with translucent skins and flawless pleats that conceals a surprisingly simple technique behind its elegant appearance.

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A true yum cha favorite, and yeah I still get a little thrill when the steam rises and the translucent skins show the pink of the prawns inside. I wanted to crack why the best har gow have that snappy, chewy wrapper so I started messing with wheat starch and tiny tweaks until it felt right.

This is the kind of Dim Sum Recipe that makes you want to try folding just one more dumpling, even if you mess up the pleats. If you love Seafood Dumplings you’ll get why people queue for these, theyre delicate, juicy and oddly addictive.

Ingredients

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Prawns: lean protein, omega-3s, low calories, sweet briny taste, gives dumplings a firm bite.
Bamboo shoots: mild crunch, adds fiber and freshness, subtle earthy flavor, light and watery.
Egg white: binds filling, adds silkiness and moisture, almost no fat, pure protein boost.
Cornstarch: light thickener, gives juiciness and sheen, carbs only, no strong taste.
Wheat starch: main wrapper base, provides chew and structure, mostly starch carbs, pale color.
Tapioca starch: gives translucency and stretch, adds glossy sheen, light chew, mainly carbs.
Sesame oil: small amount, rich aroma, adds nutty depth and savory finish, high in fat.

Ingredient Quantities

300 g (10.5 oz) raw prawns or shrimp, peeled deveined and roughly chopped

40 g (1.4 oz) bamboo shoots or water chestnuts, finely chopped optional

1 large egg white

1 tbsp (8 g) cornstarch

1 tsp (5 ml) light soy sauce

1 tsp (5 ml) Shaoxing wine or dry sherry

1 tsp (5 ml) sesame oil

1/2 tsp sugar

1/2 tsp fine salt

1/2 tsp white pepper

1 tbsp (15 ml) vegetable oil

150 g (about 1 cup) wheat starch

40 g (about 3 tbsp) tapioca starch

140 to 160 ml boiling water (about 2/3 cup)

1 tbsp (15 ml) vegetable oil for the dough

pinch of salt for the dough

How to Make this

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1. Make the filling: finely chop 300 g prawns and the 40 g bamboo shoots or water chestnuts if using, then mix with 1 large egg white, 1 tbsp cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp sugar, 1/2 tsp fine salt, 1/2 tsp white pepper and 1 tbsp vegetable oil; stir until slightly sticky and refrigerate 10 minutes so it firms up a bit.

2. Make the dough: combine 150 g wheat starch and 40 g tapioca starch with a pinch of salt in a bowl, pour in 140 ml boiling water gradually while stirring with a spatula until it comes together, add 1 tbsp vegetable oil and knead until smooth and pliable; if too dry add a little more hot water up to 160 ml, if too sticky dust with a little more wheat starch.

3. Cover the dough with a damp cloth for 10 minutes to rest, this makes it easier to roll and less likely to crack.

4. Divide dough into 18 to 20 equal pieces (about the size of a walnut), roll each into a ball and flatten with your palm into small disks.

5. Roll each disk very thin on a lightly starch-dusted surface or between two sheets of plastic wrap to prevent sticking, aim for about 7 to 9 cm rounds, use tapioca or wheat starch to keep things from sticking.

6. Fill and shape: put about 1 tsp to 1 tbsp of prawn filling in the center of a wrapper (dont overfill), fold into a crescent and make 6 to 8 small pleats along one edge to seal, press the base to close; keep finished dumplings covered with a damp towel so they dont dry out.

7. Prepare steamer: bring water to a rolling boil, line the steamer with perforated parchment, cabbage leaves or brush with oil so the dumplings wont stick, place dumplings with some space between them.

8. Steam on high for 6 to 8 minutes until skins turn translucent and prawns are cooked through, dont over-steam otherwise the skin gets too soft and gummy.

9. Serve immediately with soy sauce or chili oil, and a tip: work quickly and keep dough and finished dumplings covered, use cold filling for better texture, and adjust water/starch when making dough to get a smooth pliable dough that wont crack.

Equipment Needed

1. Kitchen scale, to weigh prawns and the flours accurately
2. Mixing bowls, at least two so you can do filling and dough separately
3. Cutting board and chef knife, for chopping prawns and bamboo shoots
4. Measuring spoons and measuring cup, for the soy, wine, oils and water
5. Spatula or wooden spoon, for stirring the sticky filling and mixing dough
6. Rolling pin and a clean work surface or two sheets of plastic wrap, to roll wrappers very thin
7. Steamer pot with a steamer basket or bamboo steamer, plus perforated parchment or cabbage leaves to line it
8. Small pastry brush and a damp towel, to oil the steamer and keep finished dumplings from drying out, dont forget to work quick

FAQ

Q: Can I use frozen prawns or shrimp? A: Yes, just fully thaw them first, pat very dry with paper towel, then chop. If they’re wet the filling gets soggy and the dough wont seal well. Quick tip: chill the chopped prawns before mixing so the filling stays firm.

Q: How do I know the har gow are cooked? A: The wrapper should turn mostly translucent and glossy, and the shrimp inside will be opaque and pink. Steam for about 6 to 8 minutes per batch depending on your steamer and size. Don’t overcook or the prawns get rubbery.

Q: My dough is too sticky or too crumbly what do I do? A: If it’s sticky, sprinkle a little wheat starch and knead gently, or chill 10 minutes. If it’s crumbly add a teaspoon of boiling water at a time and knead till it comes together. Hot water gelatinizes the starch so the dough becomes elastic and pliable, thats normal.

Q: How do I stop the wrappers sticking or tearing when pleating? A: Keep a small bowl of water nearby to moisten the edge, and work on a lightly oiled surface. Use a little vegetable oil on your fingers when pleating. Don’t overfill, and pleat gently, not yanky motions. If a wrapper tears, patch it with a bit of dough, it still steams fine.

Q: Can I make har gow ahead or freeze them? A: Yes. Freeze them on a tray in a single layer until solid, then transfer to a bag. Steam from frozen adding 1 to 2 minutes to the time. For fridge storage keep uncooked dumplings covered only up to 24 hours or the wrappers dry out.

Q: Any substitutions or diet notes? A: Tapioca starch gives chewiness so you can try potato starch but texture changes. Wheat starch is not the same as wheat flour and contains gluten so this recipe is not gluten free. If you need a quicker route you can use good-quality pre-made har gow wrappers but the homemade ones steam clearer and chewier.

Har Gow (Crystal Prawn Dumplings) Recipe Substitutions and Variations

300 g prawns or shrimp → Scallops or firm white fish (cod, tilapia). Keeps a springy bite, chop small and season same as shrimp. Scallops cook a little faster so watch them.
40 g bamboo shoots or water chestnuts → Jicama or celery for crunch. Jicama is slightly sweeter, celery is easy to grab, both should be finely diced.
150 g wheat starch + 40 g tapioca starch → If you cant find wheat starch, use a 1:1 mix of cornstarch and rice flour. It wont be exactly the same, dough may be a bit less elastic so add a splash more hot water and be gentle when shaping.
1 large egg white → 1 tbsp aquafaba (chickpea brine) for egg allergies or vegans. Gives similar binding and moisture without changing flavour.

Pro Tips

1) Dough feel beats exact measures, so trust your hands. Start with less hot water and add tiny amounts till the dough is smooth and springy, not sticky. If it’s tacky dust with a little wheat starch, if it’s cracking add a splash more hot water. Let it rest covered so it relaxes, that makes rolling 10 times easier.

2) Don’t pulverize the prawns into paste, pulse them so you still get little chunks for bite. Keep the filling cold while you work or it turns mushy, and chill it for a few minutes if your hands get warm. A little oil in the mix helps the texture and mouthfeel, don’t skip that.

3) Use a small scoop or spoon so you don’t overfill, and keep the unfinished dumplings covered with a damp towel. Roll between plastic sheets or dust with tapioca/wheat starch to stop sticking, and make small pleats to give a tighter seal so they don’t burst while steaming.

4) Make a test dumpling first, steam and taste it, then tweak anything that feels off. You can freeze trays of dumplings on a single layer then bag them for later, steam straight from frozen but add a minute or two to the cooking time. And don’t over-steam otherwise the skin turns gummy, take them off as soon as the filling’s just cooked.

Har Gow (Crystal Prawn Dumplings) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected a Har Gow Recipe with translucent skins and flawless pleats that conceals a surprisingly simple technique behind its elegant appearance.

Servings

servings

Calories

336

kcal

Equipment: 1. Kitchen scale, to weigh prawns and the flours accurately
2. Mixing bowls, at least two so you can do filling and dough separately
3. Cutting board and chef knife, for chopping prawns and bamboo shoots
4. Measuring spoons and measuring cup, for the soy, wine, oils and water
5. Spatula or wooden spoon, for stirring the sticky filling and mixing dough
6. Rolling pin and a clean work surface or two sheets of plastic wrap, to roll wrappers very thin
7. Steamer pot with a steamer basket or bamboo steamer, plus perforated parchment or cabbage leaves to line it
8. Small pastry brush and a damp towel, to oil the steamer and keep finished dumplings from drying out, dont forget to work quick

Ingredients

300 g (10.5 oz) raw prawns or shrimp, peeled deveined and roughly chopped
40 g (1.4 oz) bamboo shoots or water chestnuts, finely chopped optional
1 large egg white
1 tbsp (8 g) cornstarch
1 tsp (5 ml) light soy sauce
1 tsp (5 ml) Shaoxing wine or dry sherry
1 tsp (5 ml) sesame oil
1/2 tsp sugar
1/2 tsp fine salt
1/2 tsp white pepper
1 tbsp (15 ml) vegetable oil
150 g (about 1 cup) wheat starch
40 g (about 3 tbsp) tapioca starch
140 to 160 ml boiling water (about 2/3 cup)
1 tbsp (15 ml) vegetable oil for the dough
pinch of salt for the dough

Directions

Make the filling: finely chop 300 g prawns and the 40 g bamboo shoots or water chestnuts if using, then mix with 1 large egg white, 1 tbsp cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp sugar, 1/2 tsp fine salt, 1/2 tsp white pepper and 1 tbsp vegetable oil; stir until slightly sticky and refrigerate 10 minutes so it firms up a bit.
Make the dough: combine 150 g wheat starch and 40 g tapioca starch with a pinch of salt in a bowl, pour in 140 ml boiling water gradually while stirring with a spatula until it comes together, add 1 tbsp vegetable oil and knead until smooth and pliable; if too dry add a little more hot water up to 160 ml, if too sticky dust with a little more wheat starch.
Cover the dough with a damp cloth for 10 minutes to rest, this makes it easier to roll and less likely to crack.
Divide dough into 18 to 20 equal pieces (about the size of a walnut), roll each into a ball and flatten with your palm into small disks.
Roll each disk very thin on a lightly starch-dusted surface or between two sheets of plastic wrap to prevent sticking, aim for about 7 to 9 cm rounds, use tapioca or wheat starch to keep things from sticking.
Fill and shape: put about 1 tsp to 1 tbsp of prawn filling in the center of a wrapper (dont overfill), fold into a crescent and make 6 to 8 small pleats along one edge to seal, press the base to close; keep finished dumplings covered with a damp towel so they dont dry out.
Prepare steamer: bring water to a rolling boil, line the steamer with perforated parchment, cabbage leaves or brush with oil so the dumplings wont stick, place dumplings with some space between them.
Steam on high for 6 to 8 minutes until skins turn translucent and prawns are cooked through, dont over-steam otherwise the skin gets too soft and gummy.
Serve immediately with soy sauce or chili oil, and a tip: work quickly and keep dough and finished dumplings covered, use cold filling for better texture, and adjust water/starch when making dough to get a smooth pliable dough that wont crack.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.