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Har Kow (Shrimp Dumplings) Recipe

har kow

Ingredients:

  • 125 g Wheat starch
  • 1/2 cup boiling water
  • 1 tablespoon cornflour
  • 1 teaspoon lard

Filling:

  • 1/2 egg white
  • 300g Shelled shrimps
  • 30g bamboo shoots

Seasoning:

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon cornflour

Method:
Pastry -

  • Sift the wheat starch and cornflour into mixing bowl, pour in the boiling water and stir vigorously into a paste.
  • Remove on to a table and allow to stand for 1 minute, then add the lard and knead into a soft dough.
  • Roll into a long strip and cut into 32 equal portions.

Filling -

  • Dice the shrimps.
  • Shred the bamboo shoots finely.
  • Place both filling ingredients into a bowl.
  • Add the egg white, salt, sugar and pepper and mix well.
  • Then add the cornflour and pound the mixture until firm.
  • Keep in the refrigerator for 30 minutes.

To complete -

  • Roll each portion of dough into a small round.
  • Place the filling on the round and wrap up with 6 pleats on each side, forming a bonnet-shaped dumpling.
  • Arrange the har kow in a greased steamer.
  • Steam over medium heat for 5 minutes.
  • Remove and serve hot.


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March 24th, 2008 Posted by mark | Dim Sum | 5 comments

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5 Comments »

  1. Hi aunty rose,

    yr har kow skin looks so transparent. eager to try.
    i love to make nonya kueh but most of time cant do it right. Do you know how to make kueh amboon. yellow colour kueh with comb like inside the kueh (like bee hive also). tried making not successful/

    thanks very much if you can give some advise

    Wish you good health

    Esther

    Comment by esther | May 19, 2008

  2. hi Esther,
    The har kow recipe was posted by my son during my absence.
    For health reasons, I have not updated my website for quite some time. I’ll definitely post the kueh amboon recipe soon.
    God bless!
    Rose

    Comment by rose | May 27, 2008

  3. Thank you very much for sharing!

    Comment by Joe | July 25, 2008

  4. I am going to paste more comment here…hehe..the har kow recipe is really niceee!!^^ and its very fun to make too, coz the dough is very soft and beautiful pure white…
    thank you aunty rose! hope you stay happy and healthy=)
    meditation is gd for the mind. And your doing so many good deeds by sharign all this wonderful things for us to try^^ im sure your blessed and happy
    love.D

    Comment by Dewi | September 13, 2008

  5. Hi Aunty Rose,

    I know this is an old post, but I had to comment when I found it. I am Chinese-Israeli mixed American and love dim sum foods. though I don’t have contact with my Chinese father, my mother has always tried to keep my Chinese heritage a part of my life. I’m very glad to read of your survival from breast cancer. My mom is a survivor (breast, ovarian, and thyroid cancer) as well and I know how hard it is. Having a high chance of developing cancer over my life time myself, I am inspired by the positive nature of your food blog.

    After years of having har gao in restaurants i’ve been trying hard to make it, and will follow your recipe in 2 weeks once i’m home on summer break from college. The one problem i’ve had in making har gao as well as cheong fun is the teem cheong sauce. I’ve always read it as a sweet soy sauce, but have found only the thai sweet soy which is far too thick to be the same thing. Do you have any tips for finding teem cheong or making it myself?

    Comment by Adam | April 27, 2009

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