Cantonese Har Gow Prawn Dumplings
Delicate, translucent steamed dumplings packed with juicy king prawns and bamboo shoots, representing the quintessential London Chinatown dim sum experience.
- Prep
- 45 min
- Cook
- 10 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 220 kcal
Equipment
- •Bamboo steamer
- •Wok or large lidded pan
- •Mixing bowls
- •Rolling pin
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 5 g
- carbs
- 26 g
- fibre
- 1 g
- protein
- 16 g
- calories
- 220 kcal
Instructions
- 1
Finely mince two-thirds of the prawns to a paste, cutting the rest into small chunks.
- 2
Mix all prawns, bamboo shoots, sesame oil, Shaoxing wine, salt, sugar, and white pepper together.
- 3
Stir the filling vigorously in one direction until sticky, then chill for 20 minutes.
- 4
Combine wheat starch and tapioca starch in a heatproof bowl, then pour in boiling water.
- 5
Stir rapidly with chopsticks until a rough dough forms, then cover for 5 minutes.
- 6
Add the vegetable oil and knead the warm dough on a worktop until smooth.
- 7
Roll the dough into a log, cut into 16 pieces, and cover with a damp cloth.
- 8
Flatten each piece thinly into a round disc using a lightly oiled rolling pin.
- 9
Place a spoonful of filling in the centre and pleat (fold and pinch edges) to seal.
- 10
Line a bamboo steamer with greaseproof paper and arrange the dumplings slightly apart.
- 11
Set the steamer over a wok of boiling water on the hob over high heat.
- 12
Steam with the lid on for 6 to 7 minutes until the skins look glossy and translucent.
Chef's tips
The water must be genuinely boiling hot to properly gelatinise the starches and create a pliable dough. Keep unshaped dough portions under a damp tea towel at all times to prevent the delicate skin from drying out and cracking.
Ingredient substitutions
- canned bamboo shoots → finely chopped water chestnuts
- Shaoxing rice wine → dry sherry
Storage
Freeze uncooked dumplings in a single layer on a tray, then transfer to a sealed freezer bag for up to 1 month.
Reheating
Steam frozen dumplings directly from the freezer without defrosting for 8 to 9 minutes until piping hot throughout.
Common mistakes to avoid
- •Using warm instead of boiling water, which causes the dough to crumble completely.
- •Overfilling the wrapper, which tears the delicate skin during pleating or steaming.
- •Allowing the prepared dough to cool down fully before rolling, making it brittle.
Serving suggestions
Cooked Cantonese Har Gow Prawn Dumplings?
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