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Before you begin, I recommend that you make the har gow dumpling fillings first then the wrappers. Please read through the entire recipe before you begin. it’s important to keep the dough moist (not too wet or too dry) and to keep it in warm temperature. You’ll want to work quickly to form the wrappers and keep the wrappers moist at all time.
In a large mixing bowl, combine sweet potato or potato starch, tapioca starch, and salt.
Bring 1 cup of water to boil. We will only use about ¾ cup hot water.
Slowly add hot boiling water 1-2 tbsp a time (up to ¾ cup) to the mixing bowl while stirring so the starch mixture quickly turns into a translucent dough.
Add 1 tsp avocado oil and continue to stir. While the dough is still hot but “cool” enough to handle, knead the dough for a couple of minutes until it turns into a white and smooth dough ball, about 1-2 minutes.
The dough should feel moist to your hands and has some elasticity. If it looks too wet, dust with a bit more potato starch. If it looks too dry, add ½ tsp oil or hot water a time. The dough should have the consistency of soft modeling clay.
Cover the dough with a Cling wrap to keep it moist and warm as you work on the wrappers.
Dust the kitchen counter and rolling pin with starch. Take a small dough weight around 1 oz. and roll it into a ball. Press/flatten it with your palm then roll it into a thin wrap (about 1/16-inch thin) with a rolling pin.
Use a cookie cutter to cut-out uniformed round shape dumpling wrappers. Carefully use a butter knife to scrape the wrapper away from the kitchen counter.
Place the wrapper over a non-stick surface and cover it with a cling wrap to keep it moist as you work on the rest of dough. Repeat the process. You should have roughly 24 (3 ¼ inch diameter) dumpling wrappers.
These har gow dumpling wrappers do not store well in the fridge and freezer. You’ll want to follow this recipe to assemble the har gow dumplings right away.