Photograph of the finished Har gow

China · Há cảo vỏ trong mười ba nếp

Har gow

1 hr 20 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wheat starch Wheat starch 9.9 oz
  • Photograph of Tapioca starch Tapioca starch 2.8 oz
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Fresh bamboo shoots Fresh bamboo shoots 5.6 oz
  • Photograph of Pork fat Pork fat 2.1 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Cornstarch Cornstarch 0.8 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Ginger Ginger 0.8 oz

Method

  1. 1 Pour boiling water (100 degrees Celsius) into the mixture of wheat flour and tapioca starch, then stir immediately with chopsticks — the water must be boiling to cook the flour into a translucent mass.
  2. 2 Knead the hot dough with lard for 5 minutes, then wrap it tightly. The dough loses its elasticity when it cools, so it must be shaped while still warm.
  3. 3 Chop two-thirds of the shrimp and leave one-third whole. Mix with chopped bamboo shoots, cornstarch, sesame oil, and pepper, then mix and knead for 3 minutes.
  4. 4 Roll out the pastry shell to a thickness of 1 mm using a flat knife, then fold the edges into exactly thirteen creases — the number of creases is the standard for Cantonese dim sum chefs.
  5. 5 Steam over high heat for exactly 6 minutes; the shrimp are cooked when the shells become translucent and the pink color of the shrimp inside is visible.

With an appliance

  • Pressure cooker 1 hr 10 min

    Replace step 5: steam the dumplings at low pressure for 4 minutes, then quickly release the pressure to make the wrapper translucent without becoming soggy; steps 1–4 remain the same.

Start cooking