Har Gow

Method

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1. Chop half the prawns to a rough paste and cut the other half into 1 cm pieces.

   Mark done

2. Mix all the prawns with the pork fat, bamboo shoots, cornflour, salt, sugar, wine, sesame oil and white pepper. Refrigerate 30 minutes.

   Mark done

3. Whisk the wheat starch, tapioca starch and salt together in a heatproof bowl.

   Mark done

4. Pour the boiling water in all at once, stirring hard with a chopstick until it comes together in a lump.

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5. Cover 2 minutes, then add the oil and knead the hot dough on an oiled surface until smooth and glossy.

   Mark done

6. Roll into a rope and cut into 24 pieces. Keep them covered — this dough dries in minutes.

   Mark done

7. Flatten each piece with the oiled flat of a cleaver into a 8 cm round.

   Mark done

8. Put a spoonful of filling in each, fold over and pleat one side only, pressing each pleat against the flat back.

   Mark done

9. Set them on oiled baking paper in a steamer, well apart.

   Mark done

10. Steam over rapidly boiling water 8 minutes, until the wrappers are translucent and the prawn is pink.

    Mark done

Chef’s Tips

• Wheat starch, not flour, and water at a full rolling boil.
• Work the dough hot and keep every piece covered.
• Half the prawn chopped, half in pieces.

Pairing Suggestions

• Siu mai
• Chilli oil
• A pot of jasmine tea

Storage & Reheating

Freeze uncooked on a tray for 2 months and steam from frozen, adding 3 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.