Har gau, also known as har gow, are a type of Chinese dumpling traditionally served as dim sum. Tong Chee Hwee uses prawn in this stunning steamed dumpling recipe, although shrimp are also commonly used. This recipe makes more dough than filling but the dough freezes well and can be used next time a dim sum craving strikes.
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Begin by preparing the prawns for the dumpling filling. Fill a bowl with cold water and put the prawns in to soak, leaving for 30 minutes to firm up
450g of prawns, peeled
Drain the prawns, then transfer them to a blender and blend until smooth. Add the stock cube, flour, pepper, salt, sugar and oil to the prawn paste, stir to combine and reserve in the freezer for 2 hours
1/2 tsp chicken stock cube
1/2 tsp potato flour
1 pinch of ground white pepper
1/2 tsp salt
1 tsp sugar
To make the dough, sieve both the wheat flour and potato flour into a large mixing bowl. Gradually add in the hot water, stirring the mixture with a palette knife. Once all the water has been added use your hands to lightly knead the mixture until you have a smooth ball of dough
600g of potato flour
600g of wheat flour
1l hot water
Divide the dough into individual balls, taking into consideration that there will be more dough than is needed for the filling. Freeze any excess dough and, on a lightly floured surface, roll out the balls into 6mm thick discs
To assemble the har gau place a dough disc in the palm of your hand and spoon one level tablespoon of the har gau filling into the centre of the round. Using your index fingers and thumbs, mould the dough upwards around the filling and pinch it together into a shell shape
Place the har gau in a steamer basket and steam for 3 ½ minutes. Remove from the steamer and serve immediately
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