CHINESE dumplings hold a cherished spot in culinary tradition. Each bite is a harmony of texture and flavour, wrapped in delicate dough that transforms simple ingredients into something tasty. If you are exploring non-pork options, this guide will walk you through five iconic dumpling recipes made pork-free, retaining their authentic allure.
Har Gow (crystal shrimp dumplings)
Renowned for their translucent wrappers, Har Gow showcases the delicate interplay of prawns and chewy, crystal-like skin.
Ingredients
For the wrapper
100g of wheat starch
50g of tapioca starch
120ml of boiling water
1 tablespoon of vegetable oil
For the filling
200g of peeled prawns (roughly chopped)
1 teaspoon of sesame oil
1 tablespoon of sugar
1 teaspoon of light soy sauce
1 teaspoon of cornflour
½ teaspoon of grated ginger
Instructions
1. Mix the wheat and tapioca starch in a bowl. Gradually add boiling water, stirring until a dough forms. Add oil and knead into a smooth dough. Cover with a damp cloth.
2. Combine the filling ingredients in a bowl. Mix thoroughly.
3. Divide the dough into small portions and roll out thin circles.
4. Place a teaspoon of filling in the centre of each wrapper. Fold into pleats to form a crescent.
5. Steam for six to eight minutes until translucent.
