Easiest Way to Make Yummy Prawns Har gow

Prawns Har gow.

You can cook Prawns Har gow using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Prawns Har gow

1. It’s of Shrimp Filling.
2. It’s 500 grams of raw prawns.
3. You need 50 grams of bamboo shoot (rinse thoroughly and squeeze out excess water, finely chopped).
4. It’s 50 grams of pork fat (optional; mince finely into paste).
5. You need 2 teaspoons of oyster sauce.
6. Prepare 1 tsp of soysauce.
7. It’s 1/4 teaspoon of ground white pepper.
8. It’s 1 teaspoon of granulated white sugar.
9. It’s 2-3 teaspoons of sesame oil.
10. Prepare 1-2 tablespoon of Shaoxing wine.
11. It’s 1/2 tablespoon of corn starch.
12. You need of Dough.
13. It’s of You can buy ready make har gow wrapper in some big asian grocery shop but here is ingredients for you.
14. Prepare 50 grams of all-purpose flour.
15. You need 50 grams of tapioca starch.
16. It’s 1/4 teaspoon of salt.
17. You need 1/4 teaspoon of vegetable oil.
18. It’s 160 grams of boiling water (240 mL or about 2/3 cups).

Prawns Har gow instructions

1. Cut raw prawns in half vertical way and take the black bit off. Bash it and coarsely chop them..
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..
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..
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..
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..
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..
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..
8. Traditionally they make 13 (for lucky number) in the Chinese restaurant and I managed to do about 10..
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..

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