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Home Dish Prawns Har gow

Prawns Har gow

Name: How to cook Prawns Har gow - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 persons
Cuisine: Us

Introduce

Chef :

Yui Miles

Prawns Har gow

Har gow or Ha Cao is a traditional Cantonese prawns dumpling. It is prepared with a filling of coarsely chopped shrimp, a bit of pork fat and bamboo shoots. The prawns filling is lightly seasoned with ground pepper, salt, sugar, sesame oil and Shaoxing cooking wine. Some variations include oyster sauce, minced garlic and ginger.

Ingredient

Food ration :

5-6 persons

500 grams

raw prawns

50 grams

bamboo shoot (rinse thoroughly and squeeze out excess water, finely chopped)

50 grams

pork fat (optional; mince finely into paste)

2 teaspoons

oyster sauce

1 tsp

soysauce

1/4 teaspoon

ground white pepper

1 teaspoon

granulated white sugar

2-3 teaspoons

sesame oil

1-2 tablespoon

Shaoxing wine

1/2 tablespoon

corn starch

1 cup

rice flour

1/4

corn flour or tapioca starch

1/4 teaspoon

salt

1/4 teaspoon

vegetable oil

160 grams

boiling water (240 mL or about 2/3 cups)

Cooking instructions

* Step 1

Cut raw prawns in half vertical way and take the black bit off. Bash it and coarsely chop them.

* Step 2

Coarsely chop some bamboo shoots and transfer both to a medium-sized bowl. Add finder chopped pork fat. Season with oyster sauce, soy sauce, sugar, white pepper, sesame oil, Shaoxing cooking wine and corn starch.

* Step 3

To make the dumplings, apply oil to the back side of a knife. Use the backside of that knife to flatten the dough into a circle, with one side slightly thicker than the other. The thicker side will be the base of the filling. The other side will be the delicate pleated folds.

* Step 4

If you are making dough from scratch; Here is the method how to make Har gow dough. In a bowl of a stand mixer, mix together plain flour, tapioca starch and salt. Then add boiling water a little at a time and knead until the dough comes together. Add oil until you get a soft ball that pulls cleanly away from the sides of the mixing bowl.

* Step 5

Roll the dough into a thin log and cut out pieces of 10-12 g each. Keep the dough covered at all times to prevent drying.

* Step 6

Here is the store bought one you can use but if you use store bought one you need some water to bind the both sides dough together. Place filling off-centre on the thicker base.

* Step 7

Fold the thinner side of the wrapper over and pinch it to make pleats from one end with your fingers then use your thumb and index finger, start making a pleat. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger.

* Step 8

Traditionally they make 13 (for lucky number) in the Chinese restaurant and I managed to do about 10.

* Step 9

Oil the base of the bamboo steamer to prevent dumplings from sticking. You can also place each dumpling on a small piece of wax paper. Steam for 6 minutes over high heat. Serve immediately with a soy or chili sauce.