Har Gow (Dim Sum Shrimp Dumplings)
This recipe for Har Gow (dim sum crystal shrimp dumplings) has been a long time coming. After many experiments, we've cracked the code on how to make them.
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 pound raw shrimp (peeled, de-veined, and patted dry)
- 1 teaspoon oyster sauce
- 1 tablespoon vegetable oil
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ginger
- 1/4 cup bamboo shoots
- 1 cup wheat starch
- 1/2 cup cornstarch
- 1 1/4 cups boiling water ((add an additional 1 to 2 teaspoons in dryer climates))
- 3 teaspoons lard ((or oil))
Instructions
- 1
Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
- 2
Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
- 3
Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3” diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
- 4
Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.