Har gow: crystal shrimp dumplings (虾饺)
Juicy filling wrapped by translucent skin, Har Gow (shrimp dumplings) is a popular dim sum dish. Read my detailed recipe to learn how to make it perfectly.
- Prep time
- 30 min
- Cook time
- 8 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 200 g medium-sized shrimp, peeled and deveined (7oz )
- 3 tbsp water chestnuts (minced)
- 4 tbsp bamboo shoots (minced)
- 1 tsp ginger (minced)
- 1 tbsp fresh chive (finely chopped)
- 1 tsp tapioca starch/cornstarch/potato starch
- 1 tsp lard (or cooking oil)
- 1/2 tsp pure sesame oil
- 1/4 tsp salt
- 1 pinch sugar
- 1 pinch white pepper
- 40 g wheat starch (1/3 cup )
- 40 g tapioca starch/cornstarch/potato starch (1/3 cup )
- 1 pinch salt
- 1 tsp lard (or cooking oil)
- 80 ml boiling water (1/3 cup)
- 12 slice carrot (diagonally cut)
Instructions
- 1
Pick out 12 shrimp and set aside. Crush the rest of the shrimp by pressing them under the side of a cleaver. Then chop further (use a knife to mince the shrimp if you don't have a cleaver).
- 2
In a mixing bowl, combine whole shrimp, minced shrimp and all the other ingredients for the filling. Place in the fridge.
- 3
Put wheat starch, tapioca starch(or cornstarch/potato starch), salt and lard (or cooking oil) into a mixing bowl.
- 4
Pour in water that has just been boiled (water at lower temptation will result in failure).
- 5
Stir well with a pair of chopsticks, then knead with hands into a smooth, soft dough.
- 6
Make a loop with the dough. Divide it into 12 equal pieces.
- 7
Lightly coat the working surface and the cleaver with oil.
- 8
Roll one piece of dough into a ball. Press it with the side of the cleaver while moving side to side to make a very thin wrapper.
- 9
Gently peel it off the cleaver (you may use a rolling pin to achieve this if you wish). Repeat to make the other wrappers.
- 10
Place a spoonful of filling in the middle of a wrapper (including one whole shrimp).
- 11
Hold with both hands. Pleat the far side of the wrapper by pressing with the index finger of one hand.
- 12
Push the near side of the wrapper forward with the thumb of the other hand. Seal all around to make a crescent shape.
- 13
Heat up water in the pot on which you are going to place the steamer basket.
- 14
Scatter carrot slices in the basket, then place dumplings on top of each slice (this is to avoid sticking).
- 15
Place the basket in when the water is boiling. Cook with lid on over medium heat for 6 minutes (do not overcook).
- 16
Leave the dumplings to cool a bit before gently removing them to serve (very hot dumpling skin tends to stick). You may dip them in a vinegary sauce if you wish.
- 17
Keep uncooked dumplings in the freezer for up to 4 weeks. No need to defrost when steaming.
- 18
Put them in a steamer filled with cold water (different from the instructions for fresh dumplings). Cook for 8 minutes after the water starts to boil.