Har Gow (Shrimp Dumplings)
Delight your taste buds with Har Gow (Shrimp Dumplings), an iconic dim sum delicacy that blends delicate textures and bold flavors into bite-sized perfection. These traditional Cantonese dumplings feature a juicy filling made of tender shrimp, crunchy bamboo shoots, aromatic ginger, and a hint of sesame oil and soy sauce, all wrapped in a silky, translucent dough crafted from wheat and tapioca starch. Steamed to perfection in a bamboo steamer, their signature pleated design adds a touch of elegance to any meal. Perfect for a savory appetizer or a light main dish, Har Gow is a must-try for fans of authentic Chinese cuisine. Serve them with soy sauce or your favorite dipping sauce for an irresistible culinary experience!
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Recipe Information
Ingredients
- 250 grams raw shrimp, peeled and deveined
- 50 grams bamboo shoots, finely chopped
- 1 teaspoon ginger, finely grated
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 tablespoons cornstarch
- 100 grams wheat starch
- 50 grams tapioca starch
- 180 milliliters boiling water
- 2 tablespoons vegetable oil
Instructions
1. Begin by preparing the filling. Finely chop the shrimp and mix in a bowl with the bamboo shoots, ginger, sesame oil, soy sauce, sugar, salt, and cornstarch. Stir until well combined, then set aside in the refrigerator.
2. To make the dough, combine the wheat starch and tapioca starch in a mixing bowl.
3. Carefully pour the boiling water into the starch mixture, stirring continuously with a spoon until it forms a rough dough.
4. Lightly flour a clean surface with wheat starch, then transfer the dough to it while it is still warm.
5. Add the vegetable oil to the dough and knead it for about 5 minutes or until it becomes smooth and pliable.
6. Divide the dough into two portions and roll each into a long cylinder. Cut into 10 equal pieces, making a total of 20 portions.
7. Roll each piece into a ball, and flatten it into a circle approximately 3 inches in diameter using a rolling pin.
8. Spoon a teaspoon of shrimp filling onto the center of each dough circle.
9. Gently fold the dough over the filling to form a crescent, then pleat the edges to seal firmly.
10. Prepare a bamboo steamer by lining it with parchment paper with holes or cabbage leaves. Arrange the dumplings in the steamer, ensuring they don't touch each other.
11. Steam the har gow over boiling water for 10-12 minutes until the wrapper becomes translucent and the shrimp is cooked through.
12. Serve warm with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1002 mg | 21% | |
*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.
