Chinese Shrimp Dumplings (Har Gow)
Classic dim sum shrimp dumplings with a translucent wheat-and-tapioca-starch wrapper.
⏱️ Prep: 90 min🍳 Cook: 15 min
Ingredients
| 3/4 cup | 180 ml | wheat starch, for the dough |
| 2 tablespoons | 30 ml | tapioca starch |
| 1/4 teaspoon | 1.3 ml | kosher salt |
| 2/3 cup | 160 ml | boiling water, divided |
| 2 1/2 teaspoons | 13 ml | vegetable oil |
| 6 ounces | 170 g | shrimp, peeled and finely chopped, for the filling |
| 3 tablespoons | 45 ml | finely chopped bamboo shoots |
| 1 1/2 teaspoons | 7.5 ml | finely chopped green onion |
| 3/4 teaspoon | 3.8 ml | Chinese rice wine, or dry sherry |
| 1/4 teaspoon | 1.3 ml | sesame oil |
| — | kosher salt, to taste | |
| 1/8 teaspoon | 0.6 ml | freshly ground white pepper |
| 1 | large egg white, lightly beaten | |
| 2 teaspoons | 10 ml | cornstarch |
| 1/3 cup | 80 ml | vegetable oil, for shaping the dough (or as needed) |
| — | hot chili oil, to taste, for serving | |
| — | soy sauce, to taste, for serving |
Instructions
Note: While there are multiple steps to this recipe, this shrimp dumpling is broken down into workable categories to help you plan for preparation and cooking.
Make the Dumpling Dough:
- Gather the ingredients.
- In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
- Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into a dough.
- Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
- Cover and let rest for 20 minutes.
Make the Filling:
- In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
- Cover and refrigerate for 1 hour to give the flavors a chance to meld.
Form the Dumplings:
- Coat a paper towel with vegetable oil and use it to oil your cutting board and the broad side of a knife or cleaver. Keep the dough covered to prevent it from drying out.
- Break off 1 teaspoon of dough and roll into a ball. Flatten it by pressing it in the palm of your hand.
- Lay the dough on the oiled work surface and press down with the oiled side of the knife or cleaver to form a circle 2 1/2 to 3 inches wide.
- Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly without touching the edges.
- Carefully lift the top edge and fold it over the filling toward you to obtain a half-circle. Use your thumb and forefinger to form pleats, and pinch the edges closed.
- Repeat until all the dough and filling are used, greasing the surface as needed. Place completed dumplings on a plate and cover with a damp cloth.
Cook the Dumplings:
- Prepare a pan at least 2 inches larger than the bottom of your steamer. Add 2 inches of water and bring to a boil.
- Arrange an oiled plate inside a steamer. Place a few har gow on the plate, cover, and set the bamboo steamer over the boiling water. Steam in batches until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
- Serve the har gow with chili oil and soy sauce for dipping.
Storage: Leftover har gow should go in the fridge in an airtight container, with the dumplings not touching one another. They keep for up to 3 days. To reheat, steam again; check temperature after 5 minutes and don't overheat.