har gow

Bite sized shrimp meat wrapped in a delicate, pleated wrapper, Har Gow (Shrimp Dumplings) 蝦餃 are one of the most popular dim sum dishes. Make your own Har Gow with Mama Wok's version of this delectable dish.

*Watch the Har Gow Recipe Video*

Preparation time: 20 minutes
Cooking time: 5 minutes
Makes around 25-30 Har Gow

Filling ingredients
250g king prawns (washed, deveined and chopped)
50g bamboo shoots (diced)
50g water chestnuts (diced)
1/2 spring onion (finely sliced)
1 teaspoon shaoxing wine
1/2 egg white
Dash of sesame oil
Salt and white pepper to season
1 teaspoon of potato flour (or corn flour)

Wrapper ingredients
112g wheat starch
95g potato starch (available in most Asian supermarkets)
10ml vegetable oil
300g boiled water


  • Traditional har gow have prawns and bamboo shoots or water chestnuts only with seasoning. 
  • You can mince the filling in a blender if you wish, however, the texture is much better if you chop larger pieces by hand.
  • Keep the dough moist by covering with a hot damp cloth whilst you're forming the dumplings.


1. Add the bamboo shoots, water chestnuts and spring onion to the prawns. Mix and then add the shaozing wine, sesame oil, egg white and season with a generous pinch of salt and white pepper. Then add the potato starch. Cover with cling film and leave in the fridge for at least 30 minutes.

2. For the wrapper mix the wheat starch with half of the potato starch. Then add the water which must be boiling hot. Stir together quickly and cover with cling film, leaving to cool only for 1-2 minutes.

3. Add the rest of the potato starch and the vegetable oil and knead together until you get a smooth dough.

4. Roll out the dough into a long cylinder and cut into square inch pieces. Flatten each piece with your hand to make a thick circle and roll flat with a pin. The thinner the dough the more translucent it will be after cooking. However, too thin and it may fall apart. It's easy to do some trial and error as the dough can easily be reformed again if you make a mistake.

5. Place a small spoonful of the dough in the centre of each wrapper and form the pleats with one hand and pinch and seal the top with the other (watch the video for a demonstration!)

6. If you want to make a batch for later use, freeze the uncooked har gow at this stage.

7. Cook the har gow by steaming over a high heat for approximately five minutes

8. Enjoy with a sweet soy sauce or chilli oil