This har gow dough, made with tapioca and lard, becomes silky and translucent when steamed. The most common filling for har gow is prawn, but we've added some scallop meat to the mix to make these even more luxurious. We've also paired these with fragrant garlic oil for extra appeal.
- 350 gm peeled green prawns, finely chopped
- 4 scallops, removed from the shell, and finely diced
- 2 tbsp finely chopped garlic chives
- 1 tbsp lard (see note)
- 1 tsp sesame oil
- 60 gm wheat starch (see note)
- 60 gm tapoica starch
- 1½ tsp lard (see note)
Fragrant garlic oil
- 150 ml vegetable oil
- 2 garlic cloves, very thinly sliced
- 1 tbsp sliced garlic chives
- 1Combine prawns, scallops, garlic chives, lard and sesame oil in a bowl, add a large pinch of salt and refrigerate until required.
- 2For dumpling dough, combine wheat and tapioca starch in a bowl. Add lard and 120ml boiling water and stir to bring together. Cover and stand to cool briefly, then knead until smooth. Leave to cool completely.
- 3For fragrant garlic oil, heat oil in a small saucepan over medium high heat until shimmering. Add garlic and stir continuously until golden and just crisp (3-4 minutes). Remove with a slotted spoon and drain on paper towels. Remove oil from heat, cool briefly, then stir through garlic chives.
- 4Roll dough into a 40cm long log and cut into 20 pieces. Working with a piece at a time, roll into transparent 10cm rounds, place 1 tsp filling in centre, brush edges with water, then fold wrapper over to form a half-moon and pleat and pinch along the edge to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining dough and filling.
- 5Place dumplings on squares of baking paper in a steamer over a saucepan of boiling water, and steam in batches until translucent (4-5 minutes). Serve with soy sauce, fried garlic and fragrant garlic oil drizzled over to taste.
Lard is available from select delicatessens and butchers. Wheat starch is available from select Asian supermarkets.