Har Gow

Nutrition · per serving

Steps

1. 1

   Bring a kettle to a full boil and set up a steamer with enough water underneath, but do not start steaming yet. Lightly brush a plate or steamer liner with oil so the dumplings will not stick. If using bamboo steamer paper, punch a few holes for steam circulation.

   5 ml neutral oil, for brushing1.5 litres water, for steamer
2. 2

   Make the filling: reserve about one-third of the prawns and cut them into 5 mm pieces for texture. Finely chop the remaining prawns into a rough paste, then combine with the diced prawns, bamboo shoots, ginger, sesame oil, oyster sauce, salt, white pepper, sugar, and cornstarch. Stir vigorously in one direction for 1 to 2 minutes until the mixture becomes slightly sticky and cohesive; this helps the filling hold together. Chill for 10 minutes while you prepare the dough.

   220 g raw peeled prawns, deveined40 g bamboo shoots, finely diced6 g ginger, very finely grated5 ml sesame oil8 ml oyster sauce1.5 g fine salt0.5 g white pepper2 g sugar6 g cornstarch
3. 3

   Make the dough: mix the wheat starch, tapioca starch, and salt in a heatproof bowl. Pour in the boiling water all at once and immediately stir with chopsticks or a sturdy spoon until shaggy clumps form. When cool enough to handle but still very warm, add the oil and knead until smooth, pliable, and slightly translucent, about 2 to 3 minutes. If it feels dry, wet your hands very lightly; if too sticky, dust with a little wheat starch.

   120 g wheat starch35 g tapioca starch1 g fine salt145 ml boiling water10 ml neutral oil
4. 4

   Divide the warm dough into 10 equal pieces and keep them covered with an overturned bowl or lightly damp cloth so they do not dry out; this dough is easiest to work while warm.

5. 5

   Shape the wrappers one at a time: roll each piece into a ball, then flatten it between two lightly oiled pieces of baking paper or plastic into a thin circle about 8 to 9 cm wide, leaving the centre slightly thicker than the edge. This helps prevent tearing while still giving the classic delicate rim.

6. 6

   Fill and pleat: place about 1 heaped tablespoon of filling in the centre of each wrapper. Fold into a half-moon and pleat one side over the other to create 5 to 7 small pleats, pressing firmly to seal. If the dough starts cracking, it has cooled too much; knead that piece briefly with warm hands before continuing. Place the finished dumplings on the oiled liner or plate with a little space between them.

   220 g raw peeled prawns, deveined40 g bamboo shoots, finely diced6 g ginger, very finely grated5 ml sesame oil8 ml oyster sauce1.5 g fine salt0.5 g white pepper2 g sugar6 g cornstarch
7. 7

   Bring the steamer to a steady boil. Steam the dumplings in a single layer for 6 to 7 minutes, until the wrappers turn glossy and translucent and the prawn filling is pink and firm. Avoid oversteaming, which can make the wrappers split or toughen.

   1.5 litres water, for steamer
8. 8

   Let the har gow rest for 1 minute off the heat so the wrappers set slightly, then serve immediately while the skins are tender and silky.

Origin & History

Har gow is one of the classic dumplings of Cantonese dim sum, believed to have originated in the tea houses around Guangzhou in the early 20th century. It became a benchmark of a dim sum chef's skill because the wrapper should be thin and translucent, and the dumpling neatly pleated without breaking.