Har Gow (Chinese Shrimp & Bamboo Dumplings)
Har Gow, Dim Sum Shrimp Dumplings — translucent wheat-and-tapioca-starch wrappers filled with shrimp and bamboo, steamed in a bamboo steamer.
⏱️ Prep: 20 min🍳 Cook: 6 min🍽️ Makes 15
Ingredients
| 50 g | wheat starch (do not substitute with another type of starch!!!) | |
| 50 g | tapioca starch | |
| 0.5 g | salt (for the dough) | |
| 0.25 tsp | 1.3 ml | olive oil |
| 160 ml | boiling water | |
| 300 g | cleaned shrimp | |
| 50 g | bamboo shoots | |
| 2 tsp | 10 ml | salt (for the filling) |
| 5 g | sugar | |
| 5 g | corn starch | |
| 0.25 tsp | 1.3 ml | ground white pepper |
| 1 tbsp | 15 ml | Shaohsing red cooking wine |
| 2 tbsp | 30 ml | sesame oil |
Instructions
Har Gow, Dim Sum Shrimp Dumplings (虾饺). Prep time 20 minutes; cook time 6 minutes; total time 26 minutes. Serving size: 15 dumplings.
The dough:
- Mix the two starches and the salt in a bowl.
- Pour in the boiling water little by little, stirring so it doesn't form lumps, and keep stirring until it looks like snowflakes.
- Add the olive oil.
- Knead the dough until it becomes elastic.
- Cover and let it rest 5 minutes.
- Place it on the work surface and shape it into a long log.
- Cut the dough into small balls of about 15-20 g each.
- Roll out each piece, place the shrimp filling on it and wrap.
The filling:
- Clean the shrimp, marinate them with the salt for 5 minutes and then rinse under running water.
- Finely chop the shrimp.
- Also chop the bamboo.
- Mix the shrimp, bamboo and the remaining ingredients into a sticky mixture.
To steam:
- For the bamboo steamer, place cabbage leaves under the dumplings (or small pieces of baking paper under each) to keep them from sticking. Put the dumplings in the bamboo steamer after greasing it well with non-stick fat. 1.1 - OR freeze them for a few minutes, then pan-fry briefly and then steam.
- Steam for 3 minutes and then Quick Release.
- Serve immediately.