Har Gow (Shrimp Dumplings)
Har Gow is the very popular Hong Kong-style Dim Sum. Let's learn how to make shrimp dumplings from scratch, and enjoy it at home.
- Prep time
- 45 min
- Cook time
- 8 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 100 g Shrimp
- 100 g Shrimp
- 20 g Pork Fat
- 20 g Pork Fat
- 3 pcs Water Chestnut
- 3 pcs Water Chestnut
- Some Spring Onion
- Some Minced Ginger
- 1 tbsp Egg Whites
- 1 tbsp Egg Whites
- 0 .25 tsp Salt
- 0.25 tsp Salt
- 0.25 tsp Sugar
- 0 .25 tsp Sugar
- 1 tbsp Oyster Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Cooking Wine
- 1 tsp Cooking Wine
- 0.25 tsp Sesame Oil
- 0 .25 tsp Sesame Oil
- 1 tsp Corn Starch
- 1 tsp Corn Starch
- Little Pepper
- 30 g Wheat Starch
- 30 g Wheat Starch
- 30 g Tapioca Starch
- 30 g Tapioca Starch
- 65 ml Boiling Water
- 65 ml Boiling Water
- 0 .25 tsp Salt
- 0.25 tsp Salt
- 1 tsp Cooking Oil
- 1 tsp Cooking Oil
Instructions
- 1
Chop the ginger, spring onions and water chestnuts into small pieces.
- 2
Cut the shrimp in half and put it in a bowl for later use, and the rest minced with the back of the knife become shrimp paste.
- 3
Chop the pork fat into small pieces then add in shrimp paste.
- 4
Add egg whites, sugar and salt to the shrimp paste and stir the mixture in one direction until it forms a sticky paste.
- 5
Add the ginger, spring onion and water chestnuts, pepper, oyster sauce, sesame oil and corn starch to the paste. Stir well and put in the refrigerator for 30 minutes marinated.
- 6
Add wheat starch, tapioca starch and salt to the bowl, then pour in boiling water and stir well.
- 7
When the dough is not so hot, pour in the oil and knead it by hand and rest for 10 minutes.
- 8
Divided the dough into 12 pieces, each about 10 grams.
- 9
You can use a knife/plate/wood stick to press the dough into flat and then wrap it into a dumpling shape.
- 10
After water boiling, steam on high heat for 8 minutes, and enjoy while hot.