Har gow
虾饺 · crystal shrimp dumplings
Cantonese dim sum dumplings known for translucent, slightly chewy wrappers and a clean shrimp filling. Its Cantonese name means “shrimp dumpling.” Wrapper texture and pleating are markers of skill.
About this dish
Cantonese dim sum dumplings known for translucent, slightly chewy wrappers and a clean shrimp filling. Its Cantonese name means “shrimp dumpling.” Wrapper texture and pleating are markers of skill.
Recipe
Crystal shrimp har gow
Dough
- 100 g wheat starch (not wheat flour)
- 60 g tapioca starch
- 170 ml freshly boiling water
- 20 ml neutral oil
Filling
- 300 g peeled raw shrimp, coarsely chopped
- 40 g bamboo shoots, finely chopped
- 1 tsp grated ginger
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp oil for steamer lining
- 1
Filling: 300 g peeled raw shrimp, coarsely chopped; 40 g bamboo shoots, finely chopped; 1 tsp grated ginger; plus the remaining ingredients listed for this component. Mix filling ingredients and refrigerate. Pat shrimp and bamboo shoots dry, mix evenly and chill covered.
- 2
Dough: 100 g wheat starch (not wheat flour); 60 g tapioca starch; 170 ml freshly boiling water; plus the remaining ingredients listed for this component. Mix starches in a heatproof bowl. Pour in boiling water while stirring, cover 5 minutes, then knead in oil while warm until smooth. Use freshly boiling water to gelatinize starch. Stir with a spoon first, knead once safe to handle and work out dry pockets.
- 3
Divide warm dough into 24 pieces; keep covered. Press each between lightly oiled sheets into an 8 cm circle. Add 2 tsp filling, fold and gently pleat one side; press shut. Work while warm, cover unused dough, leave the rim clean and repair cracks before steaming.
- 4
Place on oiled perforated parchment with gaps. Steam over boiling water 6-8 minutes, until skins are translucent and shrimp is opaque and firm. Serve immediately. Leave gaps and start timing at steady steam. Check translucent skins without a dry white center and opaque shrimp; lift gently with an oiled spoon.
Note
Wheat starch is essential; flour will not give the crystal wrapper. Work while dough is warm, cover it between turns and do not overfill or stretch it like wheat dough.