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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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1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.33 out of 5)

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March 24th, 2008 Posted by mark | Dim Sum | 3 comments

3 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

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