Vegan Prawn Dumplings: Har Gow 蝦餃

Har Gow a.k.a. the Most Popular Dim Sum dumpling in the world!

This recipe is so simple and straight forward. The trickiest bit is definitely rolling the dumpling wrappers and wrapping the dumplings so don’t worry if they’re not perfect, just give it a go and if the pleating doesn’t work for you, just close them bad boiz up and steam them. They’ll be just as delicious and in your tum before you know!

WHERE TO GET THE PRAWNS?

We’ll be using Lamyong Vegan Prawns for this recipe which you can get at your local asian grocer (Australia) or even order through the Cruelty-Free Shop through this link.

If you’re from the USA the check out the following:

Vegetarian Plus Vegan Shrimp

Ocean’s Best Vegan Shrimp

May Wah Vegetarian Prawns

INGREDIENTS

makes 14-16 dumplings (may be filling left over)

CRYSTAL WRAPPER INGREDIENTS
1 cup wheat starch
1/2 cup tapioca starch
1 tbsp oil
1 cup boiling water, yes, BOILING!
1/4 tsp salt

FILLING INGREDIENTS
400g Lamyong Prawns, thawed
60g Bamboo Shoots (canned is fine)
60g Water Chestnuts (canned is fine)
2 tsp Fresh Ginger (8g)
2 tsp tapioca starch
1/4 tsp sugar
1/4 tsp pepper
1/4 tsp salt

METHOD

Make the filling first. Place Prawns, Bamboo Shoots, Water Chestnuts, and Ginger in a food processor and pulse until you have a coarse mix. Mix in the tapioca starch, sugar, pepper and salt and set to the side.

To make the dough, add the wheat starch, tapioca starch, salt and oil into a bowl. Finally add 1 cup of BOILING water (yes it absolutely must be boiling or it will not work), and stir quickly with a spoon or chopsticks until the dough starts to come together. Now you’re going to want to switch to kneading with your hands - the dough cools down reasonably quickly so switch to hand kneading as soon as you can! Turn the dough out onto the bench and knead for at least 3 minutes until you get a smooth dough ball!

Divide the dough into 14 pieces and cover with a tea towel so that the dough pieces don’t dry out. To wrap, make sure you have your filling out. You’ll want to roll a wrapper then wrap the dumpling immediately. Take a dough piece, roll into a ball, flatten with your hand, then use a rolling pin to roll the dough ball into roughly a 10-11cm diameter circle. I find the best way to form a circle is to use one rand to keep rotating the dough as you roll the dough out form the middle! But don’t worry if they’re not perfect. That takes years practice to get those sweet sweet dumpling master skills! Round-ish is what I aim for!

To fold the dumpling, pick the wrapper out and lay it into the palm of your hand. Place a spoonful of filling into the centre and pinch the edges together until the filling is locked in. Repeat for all the filling! Steam for 7 minutes and serve hot with chilli oil or soy sauce!

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Elizabeth MiuComment