Har Gau Dough

Har Gau Pei

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The small, individual pieces of dough made from this recipe, when formed into thin wrappings, are called pei, which means “skin.”


  • 1⅓ cups wheat starch
  • cup tapioca flour
  • ¼ teaspoon


  1. In the bowl of an electric mixer, place the wheat starch, tapioca flour, and salt. Start the mixer, and as the bowl and dough hook rotate, add the boiling water. (If electric mixer is unavailable, mix by hand in the same order, pouring water with one hand while mixing with a wooden spoon with the other.)
  2. Add the liquefied lard and mix th