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Steamed Crystal prawn dumpling  (Har Gow)

Steamed Crystal prawn dumpling (Har Gow) | Viewed 12162 times

Chinese Cuisine

SUZANNA PILLAY discovers that making dumplings is no walk in the park. Chef Bong Jun Choi, the Chinese executive chef of the Mandarin Oriental Kuala Lumpur, shares this simple dumpling recipe.


  • 300g prawn meat
  • 50g water chestnut (skinned)
  • 4g salt
  • 5g sugar
  • 5g chicken powder
  • 1 tsp fragrant shallot oil
  • ½ tsp sesame oil

Ingredients for dough:
  • 120g wheat starch
  • 30g superior potato starch
  • 225g boiling water

[Measurement Equivalents]


1. Peel and wash the prawns. When using fresh prawns as a filling, remember to dry them with a kitchen towel before marinating so that the filling will not contain too much moisture. Dice the prawns, add the sugar and potato starch. Mix well with salt. Add seasoning, mix to a paste and keep in the refrigerator.

2. Sieve the wheat flour onto a clean, dry surface. Form a well in the centre, pour in the boiling water and combine the mixture into a dough. Then slowly shape the dough into a long cylindrical shape and cut approximately two grammes of dough for each portion.

3. Flatten each portion into a round shape using the blade of a meat cleaver. For this dough, you also need a wooden chopping board and an oiled towel. Keep touching the knife to the oiled towel when flattening the dough.

4. Place the filling on the centre of each dough circle. Then, fold the dough in half, forming a crescent shape. Press to seal the edges.

5. Steam for four minutes in a bamboo basket.


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Recent Comment (1)

Posted by: Linda Lim | On: 07 April 2010

Before I try, could please clarify the following:-
1)the potato starch(listed in the ingredients for dough) should in the dough or added to the prawn?
2) wheat starch or wheat flour?


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