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Har Gow (Crystal Prawn Dumplings) Recipe

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4.1 from 89 reviews

Har Gow, or Crystal Prawn Dumplings, are a classic Cantonese dim sum delicacy featuring translucent, tender dumpling skins filled with a juicy, flavorful prawn mixture. The delicate wrappers made from a combination of wheat and tapioca starch showcase the plump shrimp inside, while optional chili oil dipping sauce adds a spicy, savory kick. Perfect for a festive appetizer or elegant snack, these steamed dumplings offer a satisfying burst of sweet seafood paired with subtle hints of sesame and Shaoxing wine.

  • Total Time: 40 minutes
  • Yield: 20 dumplings

Ingredients

Har Gow Filling (Prawn Dumpling Filling)

  • 300 g / 11 ounces prawns (shrimp), peeled and deveined
  • ¼ cup bamboo shoots (canned), ~40 g
  • 1 tablespoon Shaoxing wine
  • ½ teaspoon corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1½ tablespoon neutral-tasting oil

Har Gow Sheets (Crystal Dumpling Sheets)

  • 80 g / 2.8 ounces wheat starch
  • 40 g / 1.4 ounces tapioca starch
  • 125 g / 4.4 ounces hot, boiling water
  • Pinch of salt
  • ½ teaspoon neutral-tasting oil

Chilli Oil Dipping Sauce (Optional)

  • 2 tablespoon homemade Sichuan chili oil
  • 2 teaspoon soy sauce
  • 2 teaspoon caster sugar

Instructions

  1. Prepare the Filling: Chop the peeled prawns coarsely and finely chop the bamboo shoots. In a mixing bowl, combine the prawns, bamboo shoots, Shaoxing wine, corn starch, salt, sugar, white pepper, sesame oil, and neutral-tasting oil. Mix well until the filling is cohesive and slightly sticky.
  2. Make the Dumpling Dough: In a large bowl, mix the wheat starch and tapioca starch with a pinch of salt. Gradually pour in the hot boiling water while stirring with chopsticks or a wooden spoon until a rough dough forms. When cool enough to handle, knead the dough on a clean surface until smooth and pliable, then add the neutral-tasting oil and knead again to incorporate.
  3. Form the Dumpling Wrappers: Divide the dough into small balls, about 15 grams each. Using a rolling pin or by hand, flatten each ball into a thin, round wrapper approximately 3 inches in diameter. The wrappers should be delicate and slightly transparent but strong enough to hold the filling.
  4. Assemble the Dumplings: Place about one tablespoon of filling in the center of each wrapper. Fold the wrapper over to create a half-moon shape and carefully pleat the edges to seal the dumpling, ensuring no air pockets remain. The shape should be slightly curved to mimic traditional har gow appearance.
  5. Steam the Dumplings: Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings inside with some space between each. Steam over boiling water for about 6-8 minutes or until the wrappers become translucent and the filling is cooked through.
  6. Prepare the Dipping Sauce: Mix the homemade Sichuan chili oil, soy sauce, and caster sugar in a small bowl until the sugar dissolves. Serve alongside the hot dumplings for dipping.
  7. Serve: Carefully remove the dumplings from the steamer and serve immediately with the chili oil dipping sauce for a flavorful and authentic dim sum experience.

Notes

  • Use fresh prawns for the best flavor and texture.
  • Ensure the dough is adequately kneaded to achieve the right elasticity for the delicate wrappers.
  • If you don’t have homemade Sichuan chili oil, substitute with store-bought chili oil or serve with soy sauce.
  • Be gentle when pleating the dumplings to avoid tearing the thin wrappers.
  • Steaming time may vary depending on your steamer; adjust accordingly to ensure filling is fully cooked.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dim Sum
  • Method: Steaming
  • Cuisine: Cantonese
  • Diet: Halal

Find it online: https://allyumcooks.com/har-gow-crystal-prawn-dumplings-recipe/