How to Prepare Tasty Prawns Har gow

Timothy Duncan

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How to Prepare Tasty Prawns Har gow Delicious, fresh and tasty.

Prawns Har gow. Har Gow is the transliteration of the Chinese term 蝦餃, means shrimp dumpling. Along with Shumai and Char Siu Bao , they form the triumvirate of the world famous Cantonese Dim Sum. Har Gow is by far the most artistry one, with the bright pink chunks of fresh shrimps veiled thought the thin, stretchy, chewy, delicate and translucent wrapper.

Har gow or Ha Cao is a traditional Cantonese prawns dumpling.

It is prepared with a filling of coarsely chopped shrimp, a bit of pork fat and bamboo shoots.

The prawns filling is lightly seasoned with ground pepper, salt, sugar, sesame oil and Shaoxing cooking wine.

You can have Prawns Har gow using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Prawns Har gow

Prepare of Shrimp Filling.
It’s 500 grams of raw prawns.
You need 50 grams of bamboo shoot (rinse thoroughly and squeeze out excess water, finely chopped).
It’s 50 grams of pork fat (optional; mince finely into paste).
Prepare 2 teaspoons of oyster sauce.
You need 1 tsp of soysauce.
It’s 1/4 teaspoon of ground white pepper.
You need 1 teaspoon of granulated white sugar.
It’s 2-3 teaspoons of sesame oil.
You need 1-2 tablespoon of Shaoxing wine.
It’s 1/2 tablespoon of corn starch.
Prepare of Dough.
You need of You can buy ready make har gow wrapper in some big asian grocery shop but here is ingredients for you.
Prepare 50 grams of all-purpose flour.
Prepare 50 grams of tapioca starch.
It’s 1/4 teaspoon of salt.
You need 1/4 teaspoon of vegetable oil.
You need 160 grams of boiling water (240 mL or about 2/3 cups).

Some variations include oyster sauce, minced garlic and ginger.

It's called Har Gow (虾饺, crystal shrimp dumplings), a classic Cantonese dish that you can find in any dim sum restaurants.

Make the perfect dough for Har Gow.

The unusual, translucent skin of Har Gow makes it stand out among the Chinese dumpling family.

Prawns Har gow instructions

Cut raw prawns in half vertical way and take the black bit off. Bash it and coarsely chop them..
Coarsely chop some bamboo shoots and transfer both to a medium-sized bowl. Add finder chopped pork fat. Season with oyster sauce, soy sauce, sugar, white pepper, sesame oil, Shaoxing cooking wine and corn starch..
To make the dumplings, apply oil to the back side of a knife. Use the backside of that knife to flatten the dough into a circle, with one side slightly thicker than the other. The thicker side will be the base of the filling. The other side will be the delicate pleated folds..
If you are making dough from scratch; Here is the method how to make Har gow dough. In a bowl of a stand mixer, mix together plain flour, tapioca starch and salt. Then add boiling water a little at a time and knead until the dough comes together. Add oil until you get a soft ball that pulls cleanly away from the sides of the mixing bowl..
Roll the dough into a thin log and cut out pieces of 10-12 g each. Keep the dough covered at all times to prevent drying..
Here is the store bought one you can use but if you use store bought one you need some water to bind the both sides dough together. Place filling off-centre on the thicker base..
Fold the thinner side of the wrapper over and pinch it to make pleats from one end with your fingers then use your thumb and index finger, start making a pleat. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger..
Traditionally they make 13 (for lucky number) in the Chinese restaurant and I managed to do about 10..
Oil the base of the bamboo steamer to prevent dumplings from sticking. You can also place each dumpling on a small piece of wax paper. Steam for 6 minutes over high heat. Serve immediately with a soy or chili sauce..

This is why, on many menus, Har Gow is also named "crystal shrimp dumpling.

Here's a recipe that will definitely impress friends and family - a Cantonese classic: Har Gow.

This is a prawn dumpling in a translucent dough that looks be.

Arrange an oiled plate inside a steamer.

Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan.