Har Gow (Steamed Shrimp Dumplings) 蝦餃

A classic Cantonese dim sum dish, Har Gow features succulent shrimp, crunchy bamboo shoots, and a hint of pork fat encased in a delicate, translucent, and chewy wrapper. These steamed dumplings are a staple in any authentic dim sum spread.

Nutrition (per serving)

Ingredients

• 100g wheat starch
• 50g tapioca starch
• 150ml boiling water
• 1 tbsp lard or vegetable oil
• 1/4 tsp salt (for wrapper)
• 300g fresh shrimp, peeled and deveined
• 50g bamboo shoot tips, finely diced
• 50g pork fat, finely diced
• 1/2 tsp salt (for filling)
• 1/2 tsp sugar
• 1/4 tsp white pepper powder
• 1 tsp sesame oil
• 1 tsp Shaoxing wine
• 1 tbsp potato starch or cornstarch

Steps

1. Blanch diced pork fat and bamboo shoots. Drain well and set aside.
2. Roughly chop the peeled and deveined fresh shrimp. Pat dry.
3. In a large bowl, combine the shrimp, pork fat, bamboo shoots, salt, sugar, white pepper powder, sesame oil, Shaoxing wine, and potato starch. Mix well until everything is evenly combined and slightly sticky.
4. In a heatproof bowl, combine wheat starch and tapioca starch.
5. Pour boiling water over the starch mixture and stir quickly with a chopstick or spatula until a shaggy dough forms. Add lard or vegetable oil and salt, then knead by hand until smooth and elastic.
6. Divide the dough into small, equal portions. Roll each portion into a thin, round wrapper using a rolling pin or a flat cleaver, ensuring the edges are thinner than the center.
7. Place a spoonful of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal, forming a crescent shape.
8. Arrange the dumplings in a steamer basket lined with parchment paper or greased surface, ensuring they don't touch. Steam over high heat until the wrappers are translucent and the shrimp is cooked through.

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