China
Har Gow
The translucent prawn dumplings of dim sum artistry
Har gow are considered a test of any dim sum chef: the wafer-thin, translucent dough of wheat and tapioca starch should show at least seven pleats and hold its shape when steamed.
Dim sum – “to touch the heart” – comes from the tea houses of Canton, where small bites were served with tea. Har gow are their most elegant discipline: tender, glossy, gone in one bite.
Ingredients
- Wheat starch120 g
- Tapioca starch40 g
- Prawns300 g
- Bamboo shoots, fine2 tbsp
- Sesame oil & soy sauce1 tsp each
- Sugar & white pepper1 pinch
- Boiling water180 ml
★ = available authentic in the Asia Boutique
Preparation
Mix the starches, pour over boiling water and quickly knead into a smooth dough.
Coarsely chop the prawns, mix with bamboo, sesame oil, soy sauce and seasonings.
Divide the dough into balls, press wafer-thin into circles.
Place the filling on top, pleat into half-moons.
Steam in a bamboo basket for 8–10 min until the dough turns translucent.
Make it original
Wheat and tapioca starch are what give the dough its translucent look. Available in the Asia Boutique.