Har Gau is probably the most common dim sum beside siu mai all over the world. The translucent pastry and yummy prawn filling are so inviting and absolutely lovely to eat. Not too difficult to make all you need is the right flours, both available from any chinese supermarkets. See first picture on the following link.
Method of wrapping click here to view slide show
80g wheat starch (澄麵粉 or read in Cantonese as 'dung mein fun')
20g tapioca starch or oriental potato starch
¼ tsp salt
140 ml boiling water
2 tsp lard (melted) or cooking oil
a little cooking oil for greasing
200g raw prawns, roughly chopped
50g pork fat meat, cut into very fine dices (optional)
50g chopped bamboo shoot or water chestnut, chopped (optional)
1 stalk of spring onion, finely chopped (about 4 - 5 tbsp)
1 tsp of light soy
Pinch of salt
Pinch of pepper
½ tsp sesame oil
This makes 16 - 18 pieces
- Mix all the ingredients for the filling, leave in the fridge for 1 – 2 hours.
- Mix the two flours and salt in a mixing bowl. Make a well and pour in the boiling water, mix. Then mix in the lard or oil. The pastry should be quite lumpy, don’t worry. Leave it to cool a little.
- Rub a thin film of oil on the working board. Scrape the pastry onto the greased area. Rub hand with a little oil too. Knead the dough till smooth.
- Roll into a rod shape about 2 cm thick, mark equally and cut into 16 – 18 pieces. Each piece around 13 – 14g. Put pieces into a bowl cover with cloth.
- If there is any dough sticking on the working area, scrape that off.
- Grease a small area of the working area with a very thin film of oil.
- Take a piece of dough roll into a ball between your palms. Then press into a disc and roll it out on the greased area. See picture for the wrapping technique.
- Cover the completed dumplings till you are ready to steam. Can leave in fridge for few hours if you are not ready to eat.
- Steam at high heat for 4 minutes. Eat while hot on its own or with soy sauce or chilli oil.