I absolutely love this recipe because it combines the perfect balance of savory shrimp and rich pork fat, creating a flavorful filling that’s truly irresistible. Plus, there’s something so satisfying about getting hands-on with the dough, crafting each dumpling from scratch—it’s like edible art therapy!
Making Har Gow, or crystal prawn dumplings, is a delightful experience. I adore the way the sweetness of 200g uncooked shrimp melds with minced icy bamboo shoots and pork fat, yielding a filling that is so savory it almost makes me weep.
The dough, made from wheat and tapioca starch, is so silky that it boggles the mind, but it never fails to encase the seasoned mixture, delivering a texture that is delicate to the point of being nearly ethereal.
Ingredients
Prawns: Rich in protein, low in lipids, contribute umami.
Bamboo Shoots: Adds crunch, fiber, and low calories.
Lard: Those same properties make it a great substitute for butter or shortening in baked goods.
Cornstarch: Thickens the mixture; free of gluten.
Sesame Oil has a nutty, aromatic flavor, and healthy fats for the heart.
Oyster Sauce: Sweet and savory; adds depth of flavor.
Starch of wheat: Produces translucent dumpling skin.
Tapioca Starch: Provides chewiness to the dumpling skin.
Ingredient Quantities
- 200g raw shrimp, peeled and deveined
- 1 tablespoon bamboo shoots, finely chopped
- 1 tablespoon pork fat or lard, finely chopped
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 100g wheat starch
- 50g tapioca starch
- 150ml boiling water
- 1 tablespoon vegetable oil
Instructions
1. Place the peeled and deveined shrimp, minced into a rough paste, in a mixing bowl.
2. Finely chop bamboo shoots and add them to the shrimp along with pork fat, cornstarch, salt, sugar, white pepper, sesame oil, and oyster sauce. Mix until well combined to form the filling.
3. In a separate bowl, combine the wheat starch and tapioca starch.
4. Slowly add the boiling water to the flour mixture while stirring constantly until a dough comes together.
5. Add oil from vegetables to the dough and knead until smooth and stretchy.
6. Portion the dough into small balls that are roughly the size of a cherry tomato, and drape a damp cloth over them to keep them from drying out.
7. Using a rolling pin, roll each ball of dough into a thin, round wrapper.
8. Put a teaspoon of filling into the center of each wrapper. Fold the wrapper over the filling and seal the dumpling by pleating the edges.
9. Set up a steamer and line it with parchment paper. Place the dumplings inside the steamer. Make sure that the dumplings do not touch each other.
10. The dumplings should be steamed over boiling water for roughly 8 to 10 minutes, until they are hot and translucent. Serve them as you would serve any other kind of hot dumpling.
Equipment Needed
1. Mixing bowl
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Spoon for stirring
7. Steamer
8. Parchment paper
9. Damp cloth
10. Rolling pin
FAQ
- Q: What is the best type of shrimp to use for Har Gow?A: Har Gow tastes best when made with fresh, raw shrimp that have been peeled and deveined.
- Q: Can I substitute pork fat with another ingredient?Yes, you can use softened butter or vegetable shortening instead, if you prefer, but the traditional recipe really gets its flavor from the rich taste of pork fat.
- Q: How do I ensure the wrappers are translucent?Mix to form the dough using the exact proportions of wheat and tapioca starch, and be certain that the water is at a full roiling boil when you add it to the mix.
- Q: Is it necessary to use bamboo shoots in the filling?A: If you don’t have bamboo shoots, you can substitute them with water chestnuts, but they will not have the same flavor and texture as bamboo shoots.
- Q: What is the key to tender dumplings?Crucial to a tender dumpling are the boiling water used to make the dough and the fast, delicate steaming process.
- Q: Can I freeze Har Gow for later?Yes, you can freeze them on a baking tray until solid, and then store them in a freezer bag. When you are ready to enjoy them, steam from frozen.
- Q: How long should I steam the dumplings?A: For about 7-8 minutes, steam the Har Gow, ensuring that the mixture of prawn and other ingredients is cooked all the way through and the dough has reached a translucent state.
Substitutions and Variations
Bamboo shoots: Use water chestnuts, finely chopped, to create an almost identical crunchy texture.
Lard or pork fat: Use butter or coconut oil for a similar, yet distinct, flavor profile.
Starch from wheat: Corn starch may be used in its place, but the wrapper’s texture may differ somewhat.
Sesame oil: If needed, substitute with light olive oil or peanut oil.
Oyster sauce: If you don’t have oyster sauce, you can use soy sauce or Hoisin sauce. They have different tastes, but they maintain the umami flavor, which is what you really want in this dish.
Pro Tips
1. Shrimp Preparation: For a smoother filling, consider briefly pulsing the shrimp in a food processor until a paste forms. This will ensure that the filling is evenly textured and binds well with the other ingredients.
2. Starch Handling: When combining wheat starch and tapioca starch with boiling water, do so gradually while continuously stirring. This will help avoid clumps and ensure a smooth dough. A wooden spoon can make this process easier due to its sturdiness.
3. Kneading Tips: Knead the dough while it’s still warm, as this will make it more pliable and easier to handle. If the dough becomes too sticky, lightly dust your hands with additional wheat starch.
4. Sealing the Dumplings: If you find it difficult to seal the dumplings, lightly moisten the edges of the dough with water. This will help the wrappers adhere more easily and prevent the filling from spilling out during steaming.
5. Steaming Setup: To prevent the dumplings from sticking to the steamer, you can use parchment paper or large cabbage leaves as a liner. Additionally, ensure there is enough space between the dumplings so they can cook evenly and not stick together.
Har Gow Crystal Prawn Dumplings Recipe
My favorite Har Gow Crystal Prawn Dumplings Recipe
Equipment Needed:
1. Mixing bowl
2. Knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Spoon for stirring
7. Steamer
8. Parchment paper
9. Damp cloth
10. Rolling pin
Ingredients:
- 200g raw shrimp, peeled and deveined
- 1 tablespoon bamboo shoots, finely chopped
- 1 tablespoon pork fat or lard, finely chopped
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 100g wheat starch
- 50g tapioca starch
- 150ml boiling water
- 1 tablespoon vegetable oil
Instructions:
1. Place the peeled and deveined shrimp, minced into a rough paste, in a mixing bowl.
2. Finely chop bamboo shoots and add them to the shrimp along with pork fat, cornstarch, salt, sugar, white pepper, sesame oil, and oyster sauce. Mix until well combined to form the filling.
3. In a separate bowl, combine the wheat starch and tapioca starch.
4. Slowly add the boiling water to the flour mixture while stirring constantly until a dough comes together.
5. Add oil from vegetables to the dough and knead until smooth and stretchy.
6. Portion the dough into small balls that are roughly the size of a cherry tomato, and drape a damp cloth over them to keep them from drying out.
7. Using a rolling pin, roll each ball of dough into a thin, round wrapper.
8. Put a teaspoon of filling into the center of each wrapper. Fold the wrapper over the filling and seal the dumpling by pleating the edges.
9. Set up a steamer and line it with parchment paper. Place the dumplings inside the steamer. Make sure that the dumplings do not touch each other.
10. The dumplings should be steamed over boiling water for roughly 8 to 10 minutes, until they are hot and translucent. Serve them as you would serve any other kind of hot dumpling.
