Har Gow (Hong Kong Shrimp Dumplings)
Local name: 蝦餃
In short: Translucent, chewy dumplings of wheat and tapioca starch filled with juicy shrimp and bamboo shoot, pleated into crescents and steamed in bamboo. It takes about 1 h 8 min in total and makes 4 servings.
- Prep
- 1 h
- Cook
- 8 min
- Resting
- 30 min
- Total
- 1 h 8 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 230 kcal
Har gow are the dumplings that every yum cha table begins with. Plump shrimp and crunchy bamboo shoot sit inside a thin, glassy wrapper made from wheat starch and tapioca starch, which turns translucent when steamed. The wrapper takes practice, but the dough is simple. Pleat each dumpling into a small crescent and steam until the pink shrimp shows through. Serve with chili oil or soy sauce.
Instructions
- Pat the shrimp very dry, then chop half of them finely and the rest roughly into pea-size pieces. Mix with the bamboo shoots, salt, sugar, pepper, sesame oil and cornstarch, and stir in one direction for 1 minute until sticky. Chill for 30 minutes.
- Mix the two starches and the salt in a bowl. Pour in the boiling water all at once and stir quickly with chopsticks into a shaggy dough.
- Add the oil and knead on a surface dusted with tapioca starch for 2 minutes, until smooth. Cover with a damp cloth and rest for 10 minutes.
- Roll the dough into 2 logs and cut each into 12 equal pieces. Keep the rest covered. Press each piece flat with the side of an oiled cleaver or a tortilla press between parchment into a very thin round, about 7 cm (2 3/4 in).
- Put 1 tbsp of filling in the center, fold the round into a half moon and pleat one edge 7 to 10 times, pressing against the flat edge to seal.
- Line a bamboo steamer with perforated parchment and arrange the dumplings, spaced apart. Steam over high heat for 6 to 7 minutes, until the wrappers are translucent and the shrimp is pink and firm, at 63°C (145°F). Serve at once.
Tips
- Work with a small amount of dough at a time and keep the rest covered. The dough dries out and cracks quickly. If it feels stiff, knead in a few drops of hot water.
- Use cold, very dry shrimp. Wet shrimp makes a loose filling. If you cannot find wheat starch, use cornstarch with tapioca starch, though the wrapper will be less chewy.
Questions and answers
Why does my har gow wrapper tear?
The dough may be too dry or the wrapper too thin at the edges. Keep the dough covered and warm, and roll slightly thicker at the center, where the filling sits.
Can I freeze har gow?
Yes. Freeze the uncooked dumplings on a tray, then bag them for up to 2 months. Steam from frozen for 10 to 12 minutes.
What is wheat starch and where can I buy it?
It is a fine white starch that makes dim sum wrappers translucent and tender. Find it in Asian markets, usually labeled wheat starch or dumpling starch. It is not gluten-free.
How long does it take to make Har Gow (Hong Kong Shrimp Dumplings)?
About 1 h 8 min in total: 1 h of preparation and 8 min of cooking.
How many calories are in Har Gow (Hong Kong Shrimp Dumplings)?
About 230 kcal per serving, with 14 g of protein, 35 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 35 g |
| Fat | 4 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
