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Chan Chen Hei

Phoenix Eye Prawn Dumplings

Fong Ngan Har Gau

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Preparation info
  • Makes

    20

    • Difficulty

      Medium

Appears in
Dim Sum
Dim Sum

By Chan Chen Hei

Published 2005

  • About

These prawn dumplings have a juicy, springy filling and translucent skin that is firm yet supple to the bite.

Ingredients

Pork (with some fat) 600 g, diced by hand

Method

  • Scald pork briefly in boiling water. Drain well and allow to cool.
  • Mix pork with prepared prawn meat and add seasoning to taste. Stir in corn flour to bind lightly. Set aside.
  • Prepare har gau dough. Combine wheat starch flour and 20 g corn flour with

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