How to Make Har Gow

This broadcast was more of a recipe-testing session than a straight-out how-to, but it’s worth a reshare if for no other reason than to give comfort to those who have tried and failed at making dim sums. I’ve tweaked the recipe as follows, to accommodate some of the lessons learned from the session.


Har Gow (Shrimp Dumplings)

Adapted from Cecilia Au-Yang’s Chopsticks Recipes – More Dim Sum


Pastry –

110g wheat starch
1 Tbsp tapioca starch
½ cup boiling water
2 tsps oil

Filling –

280g peeled prawns
1 tsp bicarb of soda
30g shredded carrot
½ egg white

½ tsp salt
½ tsp sugar
Dash of pepper
1 tsp tapioca starch
½ tsp sesame oil

Water for steaming


  1. Toss prawns with bicarb of soda, leave for 2 minutes, then rinse well.
  2. Add all other filling ingredients. Refrigerate for 30 minutes.
  3. Mix wheat starch and tapioca starch.
  4. Add boiling water and stir with chopsticks. Cover for one minute.
  5. Add oil and knead to a soft dough.
  6. Roll into a cylinder, then cut into 20 equal portions.
  7. Flatten into a thin oval shape, place filling in the middle, then fold to make six pleats on one side.
  8. Steam on medium heat for about 5 minutes. Remove and serve hot.

For dim sum chilli dip recipe, refer to >>


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