Har Gow (Shrimp Dumplings)
Har Gow is a classic Cantonese dim sum, with a thin translucent wrapper enveloping succulent whole shrimp. Each bite releases a flavorful burst, leaving a lasting impression.
Ingredients
13 items- Shrimp (prawns) 200g
- Bamboo shoots 50g
- Pork fatback 20g
- Wheat starch 100g
- Corn starch 50g
- Boiling water 150ml
- Lard 1 tsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- White pepper Pinch
- Shaoxing wine 1 tsp
- Ginger juice 1 tsp
- Sesame oil 1 tsp
Nutrition
Steps （5 steps）
Make the filling: Peel and devein 200g shrimp. Mince half of the shrimp with the back of a knife, and dice the remaining half. Dice 50g bamboo shoots and 20g pork fatback. Combine all filling ingredients in a bowl, add 1 tsp Shaoxing wine, 1 tsp ginger juice, 1/2 tsp salt, 1/2 tsp sugar, a pinch of white pepper, and 1 tsp sesame oil. Stir in one direction for about 3 minutes until the mixture becomes sticky and well combined. Refrigerate for 30 minutes to firm up.
Make the dough: Sift 100g wheat starch and 50g corn starch into a large bowl. Slowly pour in about 150ml freshly boiled water while stirring quickly with chopsticks until the mixture forms flocculent clumps. When cool enough to handle, add 1 tsp lard and knead into a smooth dough. Cover with a damp cloth and rest for 15 minutes.
Divide the dough: Transfer the rested dough to a lightly dusted surface. Roll into a long log and cut into small pieces of about 12g each (about 15-18 pieces). Roll each piece into a ball and cover with a damp cloth to prevent drying.
Assemble the dumplings: Take one dough ball and press it into a thin round wrapper (about 7 cm diameter) using a lightly oiled scraper or knife blade (handle gently as the dough is not elastic). Place about 15g of filling in the center. Fold the wrapper over to form a half-moon, then pleat the edge (8-10 pleats) using your thumb and index finger, pressing tightly to seal. Place the finished dumpling on a steamer lined with carrot slices or parchment paper. Repeat with the remaining pieces.
Steam: Fill a steamer pan with enough water and bring to a rolling boil over high heat. Place the steamer basket with dumplings inside, cover, and steam over high heat for 6-8 minutes. The wrappers will become translucent and the pink shrimp filling will be visible through the skin. Remove immediately and serve hot.
Tips
1. The ratio of wheat starch to corn starch is about 2:1; use boiling water to scald the dough, which is crucial for the translucent wrapper. 2. Adding lard to the dough makes it smoother and less prone to cracking during steaming. 3. Handle the wrappers gently as they lack gluten and tear easily; use a scraper to help flatten. 4. Chilling the filling makes it easier to wrap and yields more juice when steamed. 5. Do not over-steam, or the wrappers may burst and shrimp become tough.
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