Har Gow (Cantonese Crystal Shrimp Dumplings)
Local name: 虾饺
In short: Pleated dumplings with a thin, translucent wheat-starch wrapper around juicy chopped shrimp and bamboo shoots, steamed until just firm. It takes about 1 h in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 215 kcal
Har gow is the dumpling that dim sum cooks are judged by. The wrapper is made from wheat starch and tapioca starch, which turns glassy when steamed, so the pink shrimp shows through. Inside is a bouncy filling of chopped shrimp with a little bamboo shoot for crunch. The dough is delicate and dries fast, so work with small pieces and keep the rest covered. Eat them hot from the steamer with chili oil.
Instructions
- Chop one third of the shrimp finely and the rest into small pieces. Mix with the bamboo shoots, cornstarch, sesame oil, salt, sugar, wine, ginger and pepper. Stir in one direction for 1 minute until sticky, then chill for 30 minutes.
- Stir the two starches and salt together in a bowl. Pour in the boiling water and mix quickly with chopsticks into a shaggy dough. Cover and rest for 3 minutes.
- Add the oil and knead the dough on a surface dusted with tapioca starch for about 2 minutes until smooth and pliable. Keep it covered with a damp towel at all times.
- Roll the dough into a log and cut it into 24 equal pieces. Flatten one piece at a time between lightly oiled sheets of parchment, using a cleaver or the bottom of a plate, into a thin circle about 8 cm (3 in) wide.
- Place about 1 tablespoon (12 g) of filling in the center. Fold the circle in half and pleat the front edge 5 to 7 times, pressing against the back edge to seal into a crescent. Cover the finished dumplings.
- Line a steamer with perforated parchment and arrange the dumplings 2 cm (3/4 in) apart. Steam over rapidly boiling water for 6 to 7 minutes in batches, until the wrappers are translucent and the shrimp is pink and firm. Serve immediately.
Tips
- If the dough cracks or dries, knead in a few drops of hot water. If it sticks, dust lightly with tapioca starch. Ordinary wheat flour will not give the translucent finish.
- A tortilla press lined with oiled plastic makes even wrappers quickly. Practice on a few dumplings first, as pleating improves fast.
Questions and answers
Can I freeze har gow before steaming?
Yes. Freeze the uncooked dumplings on a tray until solid, then bag them. Steam straight from frozen for 9 to 10 minutes.
Why do my wrappers tear?
The dough is either too dry or too thick in the middle. Keep it covered, knead in a drop of hot water if needed, and roll the circles thin at the edge with a slightly thicker center.
What do you dip har gow in?
Many people eat them plain, or with a little chili oil or a few drops of light soy sauce. Serve them hot, as the wrappers turn gummy when cold.
How long does it take to make Har Gow (Cantonese Crystal Shrimp Dumplings)?
About 1 h in total: 45 min of preparation and 15 min of cooking.
How many calories are in Har Gow (Cantonese Crystal Shrimp Dumplings)?
About 215 kcal per serving, with 16 g of protein, 31 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 31 g |
| Fat | 3 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
