Har Gow (Shrimp Dumplings) Recipe
HK$88
A cornerstone of Aberdeen Street Social's dim sum selection, our Har Gow features delicate translucent wrappers made from wheat and tapioca starch, encasing fresh prawns and crisp bamboo shoots. Each dumpling is hand-pleated with precision, creating the traditional 18 pleats that mark authentic Har Gow.
Aberdeen Street Social Recipe
Our head chef shares the traditional technique passed down through generations of dim sum masters.
Ingredients
For the Filling:
- 300g fresh prawns, peeled and deveined
- 50g bamboo shoots, finely diced
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp white pepper
For the Wrapper:
- 200g wheat starch
- 50g tapioca starch
- 1 cup boiling water
- 2 tbsp lard or vegetable oil
- 1/2 tsp salt
Cooking Instructions
- Prepare the Filling: Chop prawns coarsely, leaving some texture. Mix with bamboo shoots, salt, sugar, sesame oil, cornstarch, and white pepper. Refrigerate for 30 minutes.
- Make the Wrapper: Combine wheat starch, tapioca starch, and salt in a bowl. Add boiling water and lard, stirring quickly until a smooth dough forms.
- Rest the Dough: Cover and let rest for 15 minutes until cool enough to handle.
- Shape the Dumplings: Roll dough into small circles, add 1 tablespoon of filling, and pleat edges to create 18 pleats.
- Steam: Place on parchment paper and steam for 8-10 minutes until translucent and cooked through.
- Serve: Serve immediately with soy sauce, chili oil, or Aberdeen Street Social's signature dipping sauce.
Chef's Tips from Aberdeen Street Social
Perfect Pleating
The traditional 18 pleats not only look beautiful but also ensure even cooking and prevent the dumpling from opening during steaming.
Prawn Selection
Use only the freshest prawns and remove the dark vein completely. The prawns should have a slight bounce when cooked.
Wrapper Texture
The wrapper should be translucent when steamed. If it's too thick, the dumpling won't cook properly; too thin and it will break.