Har Gau (prawn Dumplings) Recipe

Prep the prawns

Pat the prawns dry with paper towel and coarsely chop into small pieces. Reserve 4 whole or roughly chopped prawns (optional) to place on top of each dumpling for visual appeal.

Place the chopped prawns in a food processor and pulse 4–6 times until the mixture is roughly paste-like but still has some texture (do not over-blend into a completely smooth paste). If you don't have a processor, mince finely and then pound lightly with the side of a cleaver to achieve a paste with texture.

Transfer the prawn paste to a mixing bowl. Add minced bamboo shoots and water chestnuts, chopped green onions, grated ginger, light soy sauce, sesame oil, sugar, white pepper, cornstarch, salt, egg white and vegetable oil.

Mix the filling vigorously with a spatula or wooden spoon, folding and pressing until the mixture becomes sticky and cohesive (about 1–2 minutes). This helps the proteins bind and gives the filling a springy, firm texture once steamed. Taste and adjust seasoning — add a bit more salt or soy if needed.

Lightly dust a work surface and your hands with the cornstarch to prevent sticking. Lay out one dumpling wrapper in your non-dusted hand (or on a flat surface).

Place about 1 tablespoon (roughly 12–15 g) of filling in the center of the wrapper. If using reserved whole prawns for garnish, lay one small prawn piece on top of the filling.

Fold the wrapper up around the filling: bring the sides up to form a small purse, pleating the wrapper into 4–6 pleats around the top to form the classic har gau shape. Pinch the top gently to seal. The dumpling should be upright with the exposed prawn visible at the top (if you used one). Repeat with remaining wrappers and filling. You should make about 20–24 dumplings.

Place finished dumplings on a tray lined with parchment or lightly dusted with cornstarch to prevent sticking, leaving space between each.

Prepare a steamer: pour 4 cups water into the bottom of a wok or pot and bring to a rolling simmer over high heat. Lightly oil or line the steamer basket/parchment to prevent sticking.

Arrange dumplings in the steamer basket with space between them (they will not expand much). If using a bamboo steamer, you can place 8–12 dumplings per tier depending on size.

Set the steamer over simmering water, cover, and steam for 6–8 minutes if dumplings are small/medium, or 8–10 minutes for larger ones. Steam until the wrapper turns translucent and the prawn filling is opaque and firm (internal temperature ~ 65–70°C / 149–158°F). Avoid over-steaming, which makes wrappers gummy.

If steaming multiple batches, keep finished dumplings on a warm plate covered lightly with foil to retain moisture. Serve immediately for best texture.

Transfer dumplings to a serving plate. Garnish each with a small sprinkle of chopped cilantro or chives and an optional dot of fish roe or a thin carrot slice for color.

Serve hot with light soy sauce, chili oil or your preferred dipping sauce.