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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Add 180g prawns and 0.75tsp salt, mix well with clean hands for about 1.5 minutes until the protein enhances and prawns become crunchy.
Watch out
Prawns must be patted dry and mixed with salt until sticky
otherwise, the texture will not be crunchy after steaming
Add 0.25tsp white pepper, 0.25tsp sugar, and 0.5tsp Shaoxing wine, continue to mix well.
Watch out
Add seasonings gradually and mix well
otherwise, the flavor will be unevenly distributed
Add 1tbsp egg white, mix for about half a minute.
Watch out
Egg white must be fully incorporated into the prawns
otherwise, the filling's binding will be affected
Add 30g winter bamboo shoot slices and 30g diced pork fat, mix gently.
Watch out
Mix gently after adding ingredients to avoid breaking down the prawn texture.
Add 1.5tsp potato starch, mix well to absorb any liquid produced during steaming.
Watch out
Potato starch must be fully mixed in
otherwise, powdery lumps will remain and affect the texture
Add 1tsp vegetable oil and 0.5tsp sesame oil, mix everything together.
Watch out
Oil must coat the mixture evenly
otherwise, the filling will become dry and hard
After mixing well, cover and chill in the refrigerator for 25 minutes (about 20 to 30 minutes) before use.
Watch out
Insufficient chilling time will make the filling too soft and difficult to wrap.
Put 80g wheat starch and half of the potato starch (40g) into a large bowl, mix well.
Watch out
Flours must be mixed well first
otherwise, they will clump when water is added
Be careful of steam burns when using boiling water.
Add 170ml boiling water while stirring, until the dough mixture is evenly combined.
Watch out
Water must be boiling hot
otherwise, the wheat starch will not cook and form gluten, and the wrapper will fall apart
After mixing, cover with a lid and let it sit for 2 minutes to cook the dough completely.
Watch out
Do not skip the resting time
otherwise, the inside of the dough will be unevenly cooked
Add the remaining potato starch (40g), knead into a dough.
Watch out
Knead while warm, but be careful not to burn your hands.
Add 1tsp vegetable oil, continue kneading until soft and smooth.
Watch out
Oil must be fully kneaded into the dough
otherwise, wrappers will easily tear
Put the dough in a plastic bag, rest for 8 minutes (about 5 to 10 minutes) before use.
Watch out
Must be sealed in a plastic bag
otherwise, the surface will dry out and crack
Watch your fingers when cutting with a cleaver.
Cut the dough, divide each piece into 10g weight.
Watch out
Portions must be even
otherwise, the resulting dumplings will be uneven in size
Roll the dough pieces into balls, flatten them with a board or cleaver into thin wrappers with thin edges and a thick center.
Watch out
The center must be slightly thicker and the edges thin
otherwise, they will burst and leak during steaming
Prepare a steam basket, line it with parchment paper.
Take a wrapper, put in the filling (two prawn pieces and appropriate amount of bamboo shoots and pork fat per dumpling), pleat 9 to 13 folds evenly, pinch tightly to seal into a Har Gow shape.
Watch out
The seal must be pinched tightly
otherwise, it will split and leak juice during steaming
Be careful of hot steam and burns when moving or touching boiling pots and steamers.
Once water is boiling, place the steamer basket on top and steam on high heat for 5 minutes until the wrappers become translucent.
local_fire_departmentHigh heat, 5 minutesWatch out
Water must be boiling before placing the steamer
do not steam too long or the wrappers will disintegrate
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