Low Sodium Har Gow (Shrimp Dumplings)
Indulge in the delicate flavors of *Low Sodium Har Gow (Shrimp Dumplings)*, a lighter take on the beloved dim sum classic that’s perfect for the health-conscious foodie. These translucent shrimp dumplings feature juicy, tender filling made with finely chopped shrimp, crunchy bamboo shoots, a hint of sesame oil, and a dash of white pepper for subtle heat—all with no added salt. The homemade wrapper, crafted from a silky blend of rice flour and tapioca starch, creates the perfect chewy texture while wrapping the flavorful filling. Steamed to perfection in just 7-8 minutes, these dumplings are low in sodium but high in authentic Cantonese taste. Serve them fresh out of the steamer with a side of low-sodium soy sauce or a pinch of chili for an irresistible, guilt-free dim sum experience at home. Perfect as an appetizer or main course, this recipe is a must-try for anyone looking to enjoy the flavors of har gow in a healthier way!
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Recipe Information
Ingredients
- 400 grams Shrimp, peeled and deveined
- 50 grams Bamboo shoots, chopped finely
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 1 teaspoon Sugar
- 2 tablespoons Cornstarch
- 1 cup Rice flour
- 2 tablespoons Tapioca starch
- 0.75 cup Boiling water
- 2 teaspoons Vegetable oil
Instructions
Chop the shrimp into small pieces and place them in a mixing bowl.
Add the chopped bamboo shoots, sesame oil, white pepper, sugar, and 1 tablespoon of cornstarch to the shrimp. Mix well to combine.
In a separate bowl, combine rice flour and tapioca starch.
Slowly add boiling water to the flour mixture while stirring with a wooden spoon until it forms a dough.
Add vegetable oil to the dough and knead gently until smooth. Cover with a damp cloth and set aside.
Divide the dough into small balls, about 1-inch in diameter. Roll each ball between your palms to smoothen.
Dust a work surface with cornstarch. Flatten each dough ball into a thin circle using a rolling pin.
Place around 1 tablespoon of the shrimp filling onto the center of each thin dough circle.
Gently fold the circle in half over the filling and pleat the edges to seal the dumpling.
Prepare a steamer with parchment paper or cabbage leaves to prevent sticking.
Arrange dumplings in the steamer, ensuring they do not touch each other.
Steam over boiling water for about 7-8 minutes until the shrimp is cooked and the wrapper is translucent.
Serve low sodium har gow hot, with optional low-sodium soy sauce or chili dipping sauce.
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1417 mg | 30% | |
*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.
