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Dim sum style Chinese steamed dumpling in translucent dough with prawn filling
Steamed dim sum dumpling with prawn filling and ginger aroma

Steamed prawn dim sum dumplings

Author: Flavelo
Recipes Starters
Har Gow (crystal dumplings) are the exam piece for Cantonese dim sum masters. The speciality of the dough is the use of wheat starch (not flour!), which lacks gluten. Mixed with hot water, the starch granules gelatinise immediately, creating the translucent, elastic dough through which the pink meat of the prawn shines. The prawns are treated in an alkaline environment (bicarbonate of soda) or washed in cold water to achieve a 'bouncy' texture.
🕒 Prep Time 40 mins
🍳 Cook Time 8 mins
⌛ Total Time 48 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Chinese (Cantonese)

Ingredients

Equipment Needed

  • Bamboo steamer
  • Chinese cleaver or wide knife for flattening dough
  • Baking parchment

Allergen Information

⚠️ Crustaceans
⚠️ Sesame

Instructions

1 ✓

Mix the starches and pour over the boiling water. Stir immediately, then cover for a few minutes (cook in steam). Add the fat and knead until smooth while warm.

Tip: If the water isn't boiling, the dough will be a runny mess, not kneadable.
2 ✓

For the filling, mix the prawns with salt and starch, then 'slam' against the side of the bowl a few times. This technique (throwing) releases myosin protein, making the filling springy rather than mushy.

Tip: Mix in the bamboo shoots and spices at the end.
3 ✓

Pinch small balls from the dough and roll into translucent circles using the flat of an oiled knife (or rolling pin).

Tip: The knife method is traditional but requires practice.
4 ✓

Fill and fold (traditional Har Gow has 7-13 pleats).

Tip: Seal tightly so no air remains inside.
5 ✓

Steam on high heat for 6-8 minutes. No longer, or the dough will fall apart.

Tip: It's ready when the dough becomes transparent and the prawn colour is visible.

Recipe FAQ

Why is the dough tearing?
This dough dries out quickly and has no gluten. Keep it covered and work fast. The hot water really must be boiling (100°C) to gelatinise the starch.

Ingredients

  • 100 g Wheat starch (not flour!)
  • 50 g Tapioca starch (for elasticity)
  • 150 ml Boiling water
  • 10 g Lard or oil
  • 200 g Tiger prawns (cleaned, roughly chopped)
  • 50 g Bamboo shoots or water chestnuts (chopped for crunch)
  • 1 tsp Grated ginger
  • 1 tsp Sesame oil
  • 1 tsp Cornflour (for the filling)
  • 1 pinch White pepper
  • 1 tsp Salt