Guangdong

Har gow

Name: Har gow
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: 250 g peeled and deveined prawns (shrimp); 1/4 cup finely chopped bamboo shoot; 2 tsp cornflour (cornstarch); 1/2 tsp sugar; 1/2 tsp divided salt; a pinch white pepper; 1/2 tsp sesame oil; 3/4 cup wheat starch; 1/4 cup tapioca starch; 2/3 cup boiling water; 2 tsp cooking oil (vegetable oil)

See through skins, pink prawns peeking out. The dumpling every dim sum chef is judged by.

75 minTime

13 gProtein each

mildSpice

The dim sum chef's test2 chapters · 1 min read

Make it your way

Grandma's wayPrawn and bamboo shoot in a translucent wheat starch skin.

The original

194kcalsame

13 gproteinsame

0 gfibresame

75minutessame

Har gow as Cantonese teahouses make them.

Per serving, worked out from the ingredient table.

Ingredients

Prawns (shrimp)250 g, peeled and deveined

Bamboo shoot¼ cup, finely chopped

Cornflour (cornstarch)2 tsp

Sugar½ tsp

Salt½ tsp, divided

White peppera pinch

Sesame oil½ tsp

Wheat starch¾ cup

Tapioca starch¼ cup

Water⅔ cup, boiling

Cooking oil (vegetable oil)2 tsp

Method

5 steps

1Chop half the prawns into a paste and the rest into chunks. Mix with bamboo shoot, cornflour, sugar, half the salt, pepper and sesame oil. Chill 20 minutes.
2Pour boiling water over the wheat and tapioca starch with the rest of the salt and stir fast. Cover 5 minutes, then knead in the oil.
3Roll into a log, cut 16 pieces. Press each into a thin circle with an oiled flat knife or rolling pin. Keep the rest covered.
4Fill with a teaspoon of filling and pleat one side into the other to make a crescent.
5Steam on lined baskets over high heat for 6 minutes.

Serve it like this

Serve in the bamboo steamer, four to a basket, with soy sauce and chilli oil on the side and a pot of hot tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Har gow

Make it your way

Ingredients

Method

Make it a meal