har gow, ha gao, pork dumplings, dim sum, yum cha

These cute little dumplings are perfect party appetizers: gorgeous to look at, perfectly sized and most of all delicious. This recipe is an adaptation of my Har Gow Dumpling recipe. As with the spinach dumpling recipe, I wanted to use a natural food colour to make these, so this recipe uses beetroot which gives a warm red colour to the wrapper once cooked, and contrasts nicely with the spinach dumplings. The filling in this recipe is pork and Chinese chives, with some water chestnuts for added texture. Tie them up with spring onion (scallion) ribbons for a pretty finish.

*Watch the Beetroot Dumplings Recipe Video*

Preparation time: 30 minutes
Cooking time: 5-6 minutes
Makes approximately 20 dumplings

Filling ingredients

120g pork fillet minced
2-3 Chinese chives, finely diced
3 water chestnuts, finely diced
1/2 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1 tbsp Shaoxing wine
1 teaspoon sesame oil
Pinch of salt and white pepper to season
Potato flour mixed with water

White wrapper ingredients

56g wheat starch
47g potato starch
5g olive oil
150ml boiled water

Beetroot wrapper ingredients

56g wheat starch
47g potato starch
5g olive oil
150ml boiled water
1 beetroot, sliced


1. Combine the filling ingredients together and mix well. Cover and leave to marinate in the fridge for at least 30 minutes whilst you make the wrappers

2. Add a 1/3 of the potato starch to the wheat starch. Mix together then add the olive oil and the boiled water (which must be boiling hot). Stir quickly and then add the remaining potato starch. Knead with your hands until it becomes a smooth dough. Cover with foil to keep warm and set aside.

3. For the beetroot wrapper repeat the process above with the potato starch, wheat starch and olive oil. Add the beetroot slices and boiled water in a blender and blend together. Strain the mixture through a sieve to remove any bits.

4. Add the beetroot water gradually to the potato and wheat starch. It took me many times of creating this recipe to realise you don't need the same amount of water. When the dough is still sticky add the remaining potato starch and knead until smooth.

5. Dust your surface with wheat starch, divide the white dough in half and roll into an inch wide cylinder. Set aside

6. Take half the beetroot dough and roll flat until it is the same length as your white dough roll and roughly 2mm thick (see the video if you need a demonstration of this).

7. Place the white dough on top of the spinach dough and roll it up. Cut off any excess dough from the ends and then cut into inch long pieces. Repeat this process for the remain dough.

8. For each piece, flatten it with your hand and then use a rolling pin (I use a dumpling rolling pin which has sloped ends) to roll into a flat circle, roughly 2mm thick. The edges need to be a bit thinner so use the rolling pin to achieve this or pinch them down with your fingers.

9. Place a small spoonful in the centre of the wrapper, fold the sides up into pleats and pinch at the neck (again, the video has a clearer demonstration of this).

10. If you want to freeze the dumplings for later you should do this now before you cook them.

11. Place each dumpling on parchment paper and steam for 5-6 minutes, until the filling is thoroughly cooked.

12. Cut long, thin lengths of spring onions (scallions) which you will tie around the dumpling's neck once they have finished cooking.