Har Gow (Cantonese Dumplings)
Servings: 8 Dumplings
Ingredients
Dough
- 50g Wheat starch (or cornstarch)
- 50g Tapioca starch
- 1 tbsp Oil
- 70ml Boiling water
Filling
- 8 Prawns (ideally raw, but can be cooked), finely chopped
- 1 tbsp Ginger, minced
- 30g Water chestnuts, finely chopped
- ½ tbsp Sesame oil
- ½ tbsp Oyster sauce
- 1 tsp Sugar
- ½ tsp Pepper
- Pinch of salt
- 1 tsp Cornstarch
Instructions
- In a bowl, combine all of the dough ingredients. Add more boiling water if the dough is too dry. Knead the dough for 5 minutes to form an elastic dough, and then set aside covered in cling film.
- Pour the filling ingredients into a separate bowl and combine thoroughly to form a paste.
- Get your dough and roll it into a sausage shape. Cut the dough into one inch pieces (you should make around 8-10). Roll out the wrappers into thin circles.
- Place a spoonful of the filling into the centre of the wrapper. Pleat the wrapper 4 times inwards on both sides and then bring the flap up to meet the pleats, and seal (see video on Instagram). Repeat this process.
- Place the dumplings into a steamer and cook for 6 minutes.
- Serve up and enjoy!