prawn dumplings

A true yum cha (dim sum) favourite! Learn how to make delicious, juicy har gow (crystal prawn dumplings) at home with clear instructions! Watch the video above for how to fold and pleat har gow!

Har Gow (Dim Sum Crystal Prawn Dumplings)

prawns (shrimp) (peeled, deveined)

bamboo shoots

tbsp shaoxing wine

corn starch

salt

sugar

¼ tsp white pepper

tsp sesame oil

1½ tbsp neutral-tasting oil

wheat starch ((note 2))

tapioca starch ((note 2))

½ tsp neutral-tasting oil

tbsp Homemade Sichuan Chilli Oil

soy sauce

tsp caster sugar

Blend the bamboo shoots in a small food processer for a few seconds until minced.

Take a few prawns and cut them up into large chunks. Depending on the size of the prawns, cut them into half or in thirds. Cut enough prawns for 20 pieces. Set aside.

Add remaining whole prawns into the food processor with the bamboo shoots and blend for 3 seconds.

Add remaining har gow filling ingredients and blend for a further 5 seconds. A thick paste should form.

Transfer to a bowl, mix in reserved prawn chunks, cover and place in the fridge until ready to assemble. (note 4)

To make the har gow filling

Combine wheat starch, tapioca starch and salt in a medium-sized heatproof bowl. Mix with a pair of chopsticks (or fork) until combined. About 5 seconds.

Add in oil and boiling (important) water. The best way to do this is to place the bowl on a food scale, carefully pour boiling water straight from the kettle. (note 3)

Quickly, mix in a circular motion with chopsticks/fork until a lumpy dough is formed. Transfer dough onto a clean work surface and knead until dough is smooth. Do not flour the surface. About 3 minutes.

Roll the dough out into a long cigar, about 30cm/ 12&quot; long. Evenly cut and divide into 20 small pieces.

Cover the dough pieces with the bowl used to make the dough from the steps above to prevent the dough from drying out. Otherwise, cover with a damp tea towel.

To make the har gow sheets

To form a dumpling sheet, take a dough piece, roll it into a small ball with the palm of  your hands. Lightly grease the rolling pin with oil using a paper towel or tea towel. Flatten the dough ball with the palm of your hand on the work surface. Then, roll the dough out into a thin circular sheet, as thin as you can get it to be without breaking. About 8-10cm / 3-4&quot; in diameter. Do not flour the working surface. If the dough starts to stick onto the rolling pin, grease it again with oil.

Take the prawn filling mixture out of the fridge and place the bowl onto an ice pack to keep it cold and fresh whilst folding the dumplings.

Fold and pleat each dumpling with a small spoonful of prawn filling (~1 teaspoon each). Repeat to make 20 dumplings. Fold the dumpling as soon as the dumpling skin is rolled out, one at a time. Make sure to grease the rolling pin after each dumpling. Watch the video above for how to wrap a har gow.

To assemble

Line the bamboo steaming baskets with prepared baking paper. (note 5) Depending on the size of your baskets, you may need to use 2 or 3 layers.

Place dumplings into the steaming baskets without overlapping, with wiggle room in between each dumpling. The dumplings will expand during the cooking process.

Boil water in a pot and once boiling, place baskets over the pot with the lid on. Steam for on high heat for 7 minutes.

To steam / cook

Combine ingredients in a small bowl and mix well.

To make the chilli oil dipping sauce (optional)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647427853/zy8mucze0zpzcv7gwnhz.mp4

HAR GOW!! A true yum cha (dim sum) favourite. Har gow (蝦餃 in mandarin) or crystal prawn dumplings are served steamed and filled with juicy, flavourful prawn (shrimp) meat wrapped in lightly translucent ('crystal') dumpling skin.

Har Gow (Crystal Prawn Dumplings)

These easy prawn dumpling cups are the perfect finger food. They’re quick and simple to prep and they only take 15 minutes in the oven.

Prawn dumpling cups recipe

1kg Raw Banana Prawns, peeled, deveined

garlic cloves, crushed

2cm-piece fresh ginger, grated

green shallots, finely chopped

48.80 gm oyster sauce

wonton wrappers

6.00 gm sesame seeds

green shallot, thinly sliced

garlic clove, crushed

20.00 ml rice wine vinegar

18.40 gm chilli oil

peanut oil

Step 1

Preheat oven to 190°C/170°C fan forced. Grease a 24-hole mini muffin pan.

Step 2

Finely chop the prawn and place in a medium bowl. Add the garlic, ginger, shallot and oyster sauce, and mix well to combine.

Step 3

Line the muffin pan holes with the wonton wrappers. Evenly divide the prawn mixture among the holes. Bake for 12-15 minutes or until the wrappers are golden brown and the prawn mixture is cooked through. Stand in the pan for 5 minutes.

Step 4

Meanwhile, to make Sizzling chilli dipping sauce, place the shallot, garlic, sesame seeds, vinegar and oyster sauce in a small heatproof serving bowl. Heat chilli oil and peanut oil peanut oil in a small frying pan over medium heat until sizzling. Pour the oil mixture over the shallot mixture and stir to combine.

Step 5

Arrange the dumpling cups on a serving platter with the dipping sauce. Sprinkle with sesame seeds, to serve.

Watch our step-by-step video below to see how to make our prawn dumpling cups recipe.

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6364629833112&=domain=taste

<p>These easy prawn dumpling cups are the perfect finger food. They’re quick and simple to prep and they only take 15 minutes in the oven.</p>

Crispy prawn dumpling cups

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Har Gow (Dim Sum Crystal Prawn Dump...

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Top 2 prawn dumplings recipes from across the web

The most viewed prawn dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Har Gow (Dim Sum Crystal Prawn Dump...

Prawn dumpling cups recipe

The most viewed prawn dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine