Har Gow: Prawn and Chive Dumplings

Mon, 29 Sep 2025 16:15:00 +0000

Har gow are the dumplings that dim sum chefs are quietly judged by. Under the trolley lights they look almost impossible: a pale, translucent crescent so thin you can see the pink prawn curled inside, gathered along one edge into a row of fine pleats, glistening from the steam. Bite one and the wrapper is soft and slightly chewy, the prawn snaps, and a little savoury juice releases. They are the benchmark of a good dim sum kitchen, and the received wisdom is that they are far too difficult to make at home. That is only half true — the wrapper is unusual and takes a couple of goes to get the hang of, but nothing about it is beyond a home cook with a free afternoon and a bit of patience. The twist that gets you the famous texture is deceptively simple: chop half the prawns to a paste and leave half in chunks.

Prawn - vo.rs

Har Gow: Prawn and Chive Dumplings