EASY CRYSTAL PRAWN DUMPLINGS (HAR GOW FROM YUM CHA) RECIPE

wheat starch

🥗Healthier: rice flour

💰Cheaper: all-purpose flour

Rice flour is gluten-free and can mimic the texture.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a lower-cost protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and neutral in flavor.

bamboo shoots

🥗Healthier: water chestnuts

💰Cheaper: cabbage

Cabbage can provide a similar crunch at a lower cost.

Prepare the dough by seasoning 1 cup of wheat starch generously with salt.

Gradually add 1 cup of boiling water to the wheat starch, stirring gently to combine and avoid a liquidy mess.

Once the mixture starts to become translucent, add in 1/2 cup of tapioca starch and stir until it forms a rough dough.

Knead the dough for about 2 to 3 minutes until it becomes soft and a little tacky, ensuring it doesn't stick to your fingers.

Knead for another 2 to 3 minutes until the dough is smoother and more elastic, then cover with a towel and let it rest for 15 to 20 minutes.

Prepare the filling by slicing 300 grams of prawns and mincing them slightly to keep some texture.

Add 1 tablespoon of grated ginger, 1 teaspoon of minced garlic, salt, white pepper, and 1/2 tablespoon of tapioca starch to the prawn mixture and mix well.

Divide the rested dough in half, keeping one half covered.

Roll out the other half into a log about an inch in diameter and slice it into half-inch pieces.

Roll each piece into disks, aiming for about a millimeter thin, so you can see your fingers through the dough.

Place a small amount of filling in the center of each disk, then bring the center of opposite edges together and pinch to seal the top edge of the dumpling.

Repeat the filling and sealing process with the remaining dough disks.

Steam the dumplings in an oiled steamer for 6 to 7 minutes until they are see-through and glassy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens