Gluten-Free Har Gow (Shrimp Dumplings)
Delight in the delicate flavors of authentic Chinese dim sum with a modern twist—our Gluten-Free Har Gow (Shrimp Dumplings) recipe is perfect for anyone avoiding gluten. Featuring tender shrimp and crunchy bamboo shoots wrapped in a silky, pliable dough crafted from gluten-free tapioca and wheat starch, these dumplings boast the signature translucent skin that makes har gow an irresistible classic. The recipe uses boiling water to create a perfectly smooth dough, while sesame oil and white pepper enhance the filling with subtle aromatics. Steamed to perfection, these dumplings are not only visually stunning but brimming with fresh, savory goodness. Perfect as an appetizer or a light meal, serve them hot with your favorite dipping sauce for an unforgettable dim sum experience at home—no gluten required!
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Recipe Information
Ingredients
- 300 grams Shrimp
- 50 grams Bamboo shoots
- 150 grams Gluten-free tapioca starch
- 100 grams Gluten-free wheat starch
- 0.5 teaspoons Salt
- 1 teaspoons Sugar
- 1 teaspoons Sesame oil
- 0.25 teaspoons White pepper
- 150 milliliters Boiling water
- 2 tablespoons Vegetable oil
Instructions
Peel, devein, and finely chop the shrimp. Place in a bowl.
Finely chop the bamboo shoots and add them to the shrimp.
Season the shrimp and bamboo shoots with salt, sugar, sesame oil, and white pepper. Mix well and set aside in the refrigerator.
To make the dough, mix the gluten-free tapioca starch, gluten-free wheat starch, and salt in a large bowl.
Pour the boiling water slowly into the starch mixture while stirring with a spatula until it forms a rough dough.
Once the dough is cool enough to handle, knead it into a smooth and pliable ball. If it feels too dry, add a little more hot water, a tablespoon at a time.
Add the vegetable oil to the dough and continue kneading until the dough is smooth and shiny.
Divide the dough into small balls, roughly the size of walnuts.
Roll each ball into a thin circle on a surface lightly dusted with tapioca starch. Aim for a diameter of about 7-8 cm.
Place a spoonful of shrimp filling in the center of each dough circle.
Carefully fold the dough over the filling to form a moon shape and pleat the edges to seal the dumpling.
Prepare a steamer lined with parchment paper or a cabbage leaf to prevent sticking.
Place the dumplings in the steamer, leaving some space between each to prevent sticking.
Steam the dumplings over high heat for 8-10 minutes or until the wrappers are translucent and the shrimp is cooked through.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 30.2 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
