Delicate, translucent, and bursting with juicy prawn filling, Har Gow is a classic dim sum favorite I love making at home. These dumplings have a smooth, chewy skin made from wheat and tapioca starch that perfectly encases a savory, slightly sweet prawn mixture. Whether I’m preparing them for a weekend brunch or a special occasion, they always bring the authentic dim sum experience to my table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
3/4 cup wheat starch
1/4 cup tapioca starch
1/4 tsp salt
1 cup boiling water
2 tsp vegetable oil
For the filling:
200g raw prawns, peeled and deveined
1/4 tsp white pepper
1/4 tsp salt
1/2 tsp sesame oil
1/4 tsp sugar
1/2 tsp cornstarch
1/4 tsp grated ginger
1 tbsp finely chopped bamboo shoots (optional)
1 tsp rice wine or dry sherry
Directions
I finely chop the prawns or pulse them briefly in a food processor until they’re coarsely minced, then transfer them to a bowl.
I add white pepper, salt, sugar, sesame oil, cornstarch, ginger, bamboo shoots (if using), and rice wine. Then I mix until the filling turns sticky and well combined. I cover and chill it for at least 30 minutes.
In a mixing bowl, I combine wheat starch, tapioca starch, and salt. I carefully pour in boiling water and stir quickly with a spoon or chopsticks to form a rough dough.
Next I add vegetable oil and knead for 3–5 minutes until the dough is smooth and pliable. I cover it with a damp cloth to keep it from drying out.
I divide the dough into about 20 small balls and roll each into a thin, round wrapper using parchment paper or a small rolling pin.
Then I place 1 teaspoon of filling in the center of each wrapper, then fold them into half-moons and pleat the edges to seal.
I line a steamer with parchment paper or lightly greased cabbage leaves, then steam the dumplings over high heat for 6–7 minutes until translucent and cooked through.
Servings and timing
Servings: 20 dumplings
Prep Time: 45 minutes
Cooking Time: 7 minutes
Total Time: 52 minutes
Calories: 38 kcal per dumpling
Variations
I sometimes add finely diced water chestnuts or shiitake mushrooms to the filling for a different texture.
I’ve also used chopped scallions or garlic chives for a burst of freshness.
For a richer taste, I occasionally substitute part of the prawns with minced scallops or crab meat.
If I want to skip bamboo shoots, I simply leave them out—it doesn’t affect the core flavor much.
Storage/Reheating
I store leftover steamed dumplings in an airtight container in the fridge for up to 2 days.
For longer storage, I freeze them in a single layer on a tray, then transfer them to a freezer bag.
To reheat, I steam refrigerated dumplings for 2–3 minutes or frozen ones for 6–7 minutes until heated through.
I avoid microwaving as it tends to make the wrappers chewy and tough.
FAQs
What makes Har Gow wrappers translucent?
I achieve that translucent look by using a mix of wheat starch and tapioca starch. This special dough turns see-through after steaming, giving the dumplings their signature crystal-like appearance.
Can I use all-purpose flour instead of wheat starch?
No, I don’t recommend substituting with all-purpose flour. Wheat starch is what gives the dough its unique texture and clarity. Using regular flour would result in a completely different wrapper.
How do I keep the dumpling dough from drying out?
I always keep the dough covered with a damp cloth while I’m working with it. This prevents it from forming a crust, which makes rolling and folding difficult.
Can I make Har Gow in advance?
Yes, I often assemble them a day ahead and store them in the fridge. If I want to freeze them, I do it before steaming so they retain their texture when cooked later.
What dipping sauce goes best with Har Gow?
I like serving them with a simple dipping sauce made from soy sauce, rice vinegar, and a few drops of sesame oil. Chili oil or a touch of garlic can add extra flavor too.
Conclusion
Making Har Gow at home is a satisfying way to enjoy authentic dim sum flavors. I find the process of preparing the dough and folding each dumpling both relaxing and rewarding. These crystal prawn dumplings are delicate, flavorful, and perfect for sharing—or keeping all to myself. Whether it’s your first time or a weekend tradition, I think this recipe will become a favorite in your kitchen just like it is in mine.
Recipe:
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Har Gow (Crystal Prawn Dumplings)
- Total Time: 52 minutes
- Yield: 20 dumplings
- Diet: Halal
Description
Delicate and translucent, Har Gow (Crystal Prawn Dumplings) are a beloved dim sum classic featuring juicy prawn filling wrapped in a chewy wheat and tapioca starch dough. Steamed to a crystal-clear finish, they’re perfect for special occasions or weekend brunches.
Ingredients
3/4 cup wheat starch
1/4 cup tapioca starch
1/4 tsp salt (for dough)
1 cup boiling water
2 tsp vegetable oil
200g raw prawns, peeled and deveined
1/4 tsp white pepper
1/4 tsp salt (for filling)
1/4 tsp sugar
1/2 tsp sesame oil
1/2 tsp cornstarch
1/4 tsp grated ginger
1 tbsp finely chopped bamboo shoots (optional)
1 tsp rice wine or dry sherry
Instructions
- Finely chop or pulse the prawns in a food processor until coarsely minced. Transfer to a bowl.
- Add white pepper, salt, sugar, sesame oil, cornstarch, ginger, bamboo shoots (if using), and rice wine. Mix until the filling becomes sticky and well combined. Cover and chill for at least 30 minutes.
- In a mixing bowl, combine wheat starch, tapioca starch, and salt. Carefully pour in boiling water and stir quickly to form a rough dough.
- Add vegetable oil and knead the dough for 3–5 minutes until smooth and pliable. Cover with a damp cloth.
- Divide the dough into about 20 small balls. Roll each into a thin, round wrapper using parchment paper or a small rolling pin.
- Place 1 teaspoon of filling in the center of each wrapper. Fold into a half-moon and pleat the edges to seal.
- Line a steamer with parchment paper or greased cabbage leaves. Steam the dumplings over high heat for 6–7 minutes until translucent and cooked through.
Notes
You can substitute bamboo shoots with water chestnuts or mushrooms for texture variation.
Keep dough covered with a damp cloth to prevent drying while working.
Store leftovers in the fridge for up to 2 days or freeze before steaming for longer storage.
Reheat by steaming; avoid microwaving to maintain texture.
Serve with dipping sauce made from soy sauce, rice vinegar, and sesame oil.
- Prep Time: 45 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 dumpling
- Calories: 38
- Sugar: 0.2g
- Sodium: 110mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 4.5g
- Fiber: 0.2g
- Protein: 2.5g
- Cholesterol: 15mg
