Recipe
Har Gow
Delicate prawn dumplings filled with ginger, spring onion and water chestnuts, then steamed until tender.
Ingredients
Method
35 mins prep8 mins cook43 mins total
Mix the chopped prawns, water chestnuts, spring onions and ginger with the sesame oil, soy sauce, cornflour, salt and white pepper until the filling is evenly combined.
Keep the wonton wrappers covered while you work. Place one wrapper in your hand, add about 2 teaspoons of filling to the centre, moisten the edge with water and pleat the wrapper around the filling to seal. Repeat with the remaining wrappers.
Arrange the dumplings in a lightly oiled steamer basket, leaving space between them. Steam over a pan of simmering water for 7–8 minutes, until the wrappers are tender and the prawns are fully cooked.
Lift the har gow from the steamer and serve immediately with extra soy sauce for dipping.
About this recipe
These Cantonese-style prawn dumplings have a juicy, finely chopped filling and a light, translucent wrapper. Steam them in batches and serve warm with soy sauce for dipping.
