Go Back
Har Gow
Print Recipe
5 from 7 votes

Har Gow

Har Gow is one of the traditional Cantonese style restaurant snacks.
Prep Time40 mins
Cook Time8 mins
Total Time48 mins
Course: Breakfast, Snack
Cuisine: Chinese
Keyword: Har Gow
Servings: 4
Calories: 256kcal

Ingredients

For Har Gow skin:

  • 130g wheat starch
  • 30g tapioca starch
  • 150g hot boiled water

For the filling:

  • 250g shrimp peeled, deveined and patted dry
  • 50g fat pork smashed
  • 1 carrot
  • 2 tablespoons ginger finely minced
  • 2 Chinese water chestnut cut into small pieces
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon vegetable oil
  • 1 pinch white pepper
  • 1 pinch chicken essence

Instructions

For the filling:

  • Two-thirds of the shrimps are smashed into the mud, and another third of the shrimps are cut into small pieces. Two-thirds of the carrots are sliced, and another one-third of the carrots are cut into small pieces. Set aside.
  • Mix the shrimp, carrot pieces, Chinese water chestnut, fat pork, ginger, salt, sugar and chicken essence in a bowl. Then, drop the shrimp mixture from a one-foot-high position in the bowl, about 50 times.
  • Add vegetable oil into the shrimp mixture and mix well. And put it in the refrigerator for 15 minutes. Then, add the shrimp pieces and mix them well. And put it in the refrigerator again. Set aside.

For Har Gow skin:

  • Mix the Wheat Starch and tapioca starch in a bowl. Slowly pour the boiled water, and stir with chopsticks. Seal the bowl with lid or plastic wrap and wait 5 minutes.
  • Then, add the lard and mix until smooth. Cover with a damp cloth and ferment for 20 minutes.
  • Divide the dough into 12 grams small doughs evenly and press it to a round disc. You also can adjust the shape of the skin according to your preference.
  • Put a spoonful of stuffing in the middle of the Har Gow skin, and dipped some water around the outer skin to wrap the filling.
  • Use carrot slices as a mat and put the Har Gow in the steamer. Heat the boiling water in the steamer and steam for 6 to 8 minutes on medium heat. Serve.

Notes

1. The water used for making the dough skin must be hot.
2. Once the Har Gow skin is made, it needs to be used immediately. Otherwise, the skin will break easily if it is dry.
3. Be careful when using chopsticks to clip Har Gow, it is easy to break the skin. (Brush a layer of oil on the steamer before steaming can greatly reduce the breakage rate.)