Shrimp Har Gow (Dim Sum)
These delicate Cantonese shrimp dumplings feature a translucent, chewy wrapper and a savory, juicy shrimp filling. A classic dim sum favorite, they are perfect as an appetizer or part of a larger meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 318 kcal
Allergen information: may contain crustaceans, fish, gluten, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
filling
- 300 gshrimp, peeled, deveined, roughly chopped
- 50 gbamboo shoot, finely diced
- 30 gpork fat, finely diced(optional)
- 1 tbspcornstarch
- 1 tspsesame oil
- 0.25 tspwhite pepper
- 0.5 tspsugar
- 0.5 tspsalt
wrapper
- 100 gwheat starch
- 50 gtapioca starch
- 170 mlboiling water
- 1 tbspvegetable oil
Equipment
cleaver · wok · pot · bamboo steamer · chopsticks · mixing bowl · wooden spoon
The method
Step by step
- 1
For the filling, combine the chopped shrimp, bamboo shoots, diced pork fat (if using), cornstarch, sesame oil, white pepper, sugar, and salt in a mixing bowl.
About 5 min
Cook’s note: Mixing by hand helps develop a sticky texture for the filling.
- 2
Mix thoroughly until the ingredients are well combined and the mixture becomes slightly sticky. Refrigerate the filling for at least 30 minutes to firm up.
About 30 min
Cook’s note: Chilling the filling makes it easier to work with when wrapping the dumplings.
- 3
For the wrappers, combine the wheat starch and tapioca starch in a large heatproof bowl.
- 4
Carefully pour the boiling water into the starch mixture and stir quickly with chopsticks or a wooden spoon until a shaggy dough forms.
About 2 min
Cook’s note: Work quickly to incorporate the hot water evenly into the starch.
- 5
Add the vegetable oil and knead the dough in the bowl for 5-7 minutes until it becomes smooth, elastic, and translucent. Be careful as the dough will be hot.
About 7 min
Cook’s note: You can use a stand mixer with a dough hook if the dough is too hot to handle.
- 6
Roll the dough into a long log and divide it into 20-25 equal pieces. Keep the pieces covered with a damp cloth to prevent them from drying out.
About 5 min
Cook’s note: Drying out will make the wrappers difficult to roll and seal.
- 7
On a lightly oiled surface, take one piece of dough and flatten it with the side of a cleaver or a small, flat spatula into a thin, round wrapper, about 7-8 cm in diameter.
About 10 min
Cook’s note: Practice makes perfect! The goal is a very thin, almost translucent wrapper.
- 8
Place about one teaspoon of the chilled filling in the center of each wrapper.
- 9
Fold the wrapper in half, bringing one side over the filling to meet the other. Pinch the center to seal, then make 5-7 pleats along one edge, pressing them firmly to seal the dumpling completely.
About 10 min
Cook’s note: Ensuring a good seal prevents the filling from leaking during steaming.
- 10
Line a bamboo steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the har gow in the steamer, leaving space between them.
About 2 min
Cook’s note: Do not overcrowd the steamer, as it can hinder even cooking.
- 11
Bring water to a boil in a wok or pot fitted for the steamer. Once boiling, place the steamer basket over the water, cover, and steam for 6-8 minutes, or until the shrimp turns pink and the wrappers are translucent.
About 8 min
Cook’s note: Cooking time may vary slightly depending on the size of your dumplings and steamer.
- 12
Serve the har gow immediately with your favorite dipping sauce.
Cook’s note: Traditional dipping sauces include soy sauce, chili oil, or a mixture of both.
Per serving
Nutrition
- Calories
- 317.6kcal
- Protein
- 19.1g
- Carbs
- 37.1g
- Fat
- 10g
- Fibre
- 0.6g
- Sugar
- 1.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover har gow in an airtight container in the refrigerator.
Reheat steamed har gow in a steamer for a few minutes until warmed through.