Prawn Dumplings (Har Gow) from Tim Ho Wan feature plump, succulent prawns encased in a translucent, delicate rice flour wrapper, offering a tender bite with a subtle, savory seafood flavor and a smooth, slightly chewy texture.
Equipments
- Steamer (bamboo or metal)
- Mixing bowls
- Chopping board
- Chef’s knife
- Rolling pin or dowel
- Pastry brush (optional, for water)
- Measuring cups and spoons
- Rubber spatula or spoon
- Dumpling press or scraper (optional)
- Parchment paper or perforated liners for steaming
Ingredients
- 8 oz (225g) raw prawns, peeled and deveined
- 2 oz (55g) bamboo shoots
- 1 tablespoon pork fat (or lard)
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 pinch salt
- 1 cup (120g) wheat starch
- ¼ cup (30g) tapioca starch
- ½ cup (120ml) boiling water
- 1 teaspoon vegetable oil
Using fresh, high-quality raw prawns ensures the dumplings have a plump, succulent texture and authentic seafood flavor. Bamboo shoots must be finely chopped to balance the filling's crispness without overpowering the delicate prawns. The rice flour wrapper is made from a precise blend of wheat starch and tapioca starch, combined with boiling water to achieve the signature translucent and slightly chewy texture. Be sure to keep the dough moist and use a steamer lined with parchment paper or perforated liners to prevent sticking during cooking. Your effort to replicate the Prawn Dumpling (Har Gow) from Tim Ho Wan will be rewarded with tender, savory bites that closely match the original dish's taste and texture.
Instructions
- **Instructions:**
- Chop prawns into small, chunky pieces.
- Finely dice bamboo shoots.
- Mince pork fat.
- In a bowl, combine prawns, bamboo shoots, pork fat, soy sauce, sugar, white pepper, sesame oil, cornstarch, and salt; mix well.
- Cover filling and refrigerate.
- In another bowl, mix wheat starch and tapioca starch.
- Pour boiling water into starches; stir immediately with a spatula.
- Add vegetable oil; knead until a smooth dough forms.
- Cover dough; let rest for 10 minutes.
- Divide dough into small pieces (about 18–20).
- Roll each piece into a ball, flatten into a thin circle using a rolling pin or dowel.
- Place a spoonful of filling in the center of each wrapper.
- Fold and pleat wrapper to seal the dumpling.
- Line steamer with parchment or perforated liners.
- Arrange dumplings in steamer, spacing apart.
- Steam over high heat for 6–7 minutes until translucent and cooked through.
- Serve hot.
Substitution
Prawn Dumplings (Har Gow) from Tim Ho Wan copycat menu replicate the iconic delicate texture and savoriness of the original by using a translucent rice flour wrapper filled with juicy prawns. If fresh prawns are unavailable, frozen prawns can be substituted after thoroughly thawing and patting dry to preserve the dumpling's moisture and flavor. Bamboo shoots can be replaced with water chestnuts for a similar crunch and mild sweetness, maintaining the textural contrast. When a bamboo steamer is not accessible, a metal steamer basket set over a pot of boiling water provides an effective alternative without compromising the dumplings' tender, steamed finish. Use parchment paper or perforated liners to prevent sticking and ensure easy release during the steaming process, protecting your dumplings and your equipment.
Tips
Ensure the prawn filling is well-chilled before wrapping to maintain firmness and prevent the dough from becoming soggy. When mixing dough, add boiling water gradually and stir quickly for a smooth, elastic texture essential for delicate har gow wrappers. Use parchment paper or perforated liners in the steamer to prevent dumplings from sticking and tearing during cooking. You should steam the dumplings immediately after shaping to preserve their translucent appearance and tender bite.
Nutritions
Prawn dumplings (Har Gow) are a protein-rich dim sum offering, primarily sourced from fresh prawns providing essential amino acids and omega-3 fatty acids. The dish also contains small amounts of fats from pork fat and sesame oil, which contribute to flavor and mouthfeel without excessive calories. Carbohydrates come mainly from the wheat and tapioca starch wrappers, offering a gluten-forward energy source with a slightly chewy texture. Your meal combines seafood nutrients with moderate fats and carbs, making it a balanced choice for a light yet satisfying bite.
Storage
Store leftover prawn dumplings in an airtight container lined with parchment paper to prevent sticking and refrigerate for up to 2 days. To reheat, steam the dumplings for 5-7 minutes until warmed through, preserving their tender, chewy texture. Avoid microwaving, as it can dry out the delicate rice flour wrapper and diminish the dumplings' flavor.
Variation or Alternatives
You can substitute bamboo shoots with water chestnuts for a crunchier texture and a slightly sweeter taste. Instead of pork fat, try using finely minced shiitake mushrooms to keep the filling vegetarian while maintaining umami richness. For the wrapper, a mix of glutinous rice flour and wheat starch can yield a chewier, slightly stickier texture that some prefer. Steaming dumplings on banana leaves instead of parchment adds a subtle aroma and prevents sticking during cooking.
Allergies
Prawn Dumplings (Har Gow) contain shellfish, which is a common allergen that can trigger severe allergic reactions in some individuals. The inclusion of soy sauce also poses a risk for those with soy allergies, and wheat starch may affect people with gluten sensitivities or celiac disease. Be sure to check your own allergy profile before consuming this dish to avoid any adverse effects.
Why this recipe?
Prawn Dumpling (Har Gow) from Tim Ho Wan stands out for its delicate, translucent wrapper that perfectly encases a juicy, flavorful prawn filling, creating a harmonious balance of texture and taste. Each dumpling is crafted using fresh, high-quality ingredients, ensuring a tender bite and a burst of savory sweetness that delights your palate. The dish's iconic status as a Michelin-star dim sum favorite reflects its exceptional craftsmanship and authentic Cantonese flavor profile. Trying to make a copycat recipe allows you to recreate this culinary classic at home, providing an authentic dining experience while mastering an artful skill in traditional dim sum preparation.