Dim sum is an art form, and at the heart of this culinary tradition is Har Gow (Shrimp Dumplings). These translucent, delicate dumplings are a staple at any dim sum restaurant, prized for their thin, chewy yet slightly firm wrapper and the juicy, flavorful shrimp filling inside.
If you've ever marveled at the skill it takes to make Har Gow, you're not alone. But the good news? With a little patience and practice, you can make these delicious dumplings at home. This guide will walk you through everything you need to know, from the origins of Har Gow to a step-by-step recipe.
The History and Significance of Har Gow
Har Gow originated in Guangzhou, China and has been a dim sum staple for centuries. These dumplings are typically served in bamboo steamers alongside Siu Mai (open-faced pork dumplings) as part of the classic dim sum experience. Traditionally, a good Har Gow should have at least seven to ten pleats, and the wrapper should be translucent enough to see the shrimp inside.
What Makes Har Gow Special?
Har Gow stands out from other dumplings because of its unique dough, which is made using wheat starch and tapioca starch. This combination gives the dumpling its signature chewiness and translucent appearance. The filling is simple yet delicious, consisting primarily of shrimp, pork fat (optional but recommended for juiciness), and aromatic seasonings.
Har Gow (Shrimp Dumplings) Recipe
Ingredients
For the Wrapper:
3/4 cup wheat starch
1/4 cup tapioca starch
1/2 cup boiling water
1 teaspoon vegetable oil
Extra wheat starch for dusting
For the Filling:
10 oz (280g) shrimp, peeled and deveined
2 oz (50g) pork fat, minced (optional, but enhances juiciness)
1 teaspoon light soy sauce
1 teaspoon Shaoxing wine (or dry sherry)
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon cornstarch
1 teaspoon finely chopped bamboo shoots (or water chestnuts)
1 teaspoon finely chopped scallions
Instructions
Step 1: Prepare the Filling
Chop half of the shrimp into small pieces and leave the other half whole.
In a bowl, mix the shrimp, pork fat (if using), soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, cornstarch, bamboo shoots, and scallions.
Stir the mixture until well combined and slightly sticky.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Step 2: Make the Wrappers
In a heatproof bowl, mix wheat starch and tapioca starch.
Pour in the boiling water slowly while stirring with a spatula.
Once the dough is cool enough to handle, add vegetable oil and knead into a smooth ball. If it's too dry, add a few drops of water; if too sticky, dust with more wheat starch.
Cover with a damp towel to prevent drying out.
Step 3: Shape the Dumplings
Divide the dough into small balls (about 1 inch in diameter).
Roll each ball into a thin, round wrapper (about 3 inches in diameter). Use a rolling pin and lightly dust with wheat starch to prevent sticking.
Place a teaspoon of filling in the center of each wrapper.
Pleat the edges by folding the dough over the filling and pinching in pleats along one side. The goal is to create at least 7 pleats while keeping the dumpling slightly curved.
Step 4: Steam the Dumplings
Line a bamboo steamer with parchment paper or cabbage leaves.
Arrange the dumplings in the steamer, ensuring they don’t touch each other.
Bring water to a boil in a pot and place the steamer over it.
Steam for 6–8 minutes, until the wrappers become translucent and the shrimp is cooked through.
Step 5: Serve and Enjoy
Serve immediately with light soy sauce, chili oil, or black vinegar on the side.
Enjoy with other dim sum favorites like Siu Mai, Cheung Fun, and Egg Tarts.
Tips for Perfect Har Gow
Use boiling water to make the dough—it helps gelatinize the starch, creating the right texture.
Work quickly when rolling the wrappers, as they dry out fast.
Knead the dough well to ensure elasticity.
Practice pleating for beautiful, restaurant-quality dumplings.
Don’t overfill or the dumplings may break while steaming.
Use fresh shrimp for the best flavor and texture.
Variations and Customizations
Add diced mushrooms for extra umami.
Skip the pork fat for a leaner version.
Use chicken or tofu instead of shrimp for an alternative filling.
Experiment with seasonings like ginger or garlic for extra flavor.
Storing and Reheating
How to Store Har Gow
Uncooked dumplings: Freeze on a tray until solid, then transfer to a freezer bag. Steam directly from frozen (add 2 minutes to the steaming time).
Cooked dumplings: Store in an airtight container in the refrigerator for up to 2 days.
How to Reheat Har Gow
Steam for 3–4 minutes to restore their soft texture.
Avoid microwaving, as it can make the wrappers tough and rubbery.
Wrapping It Up
Making Har Gow (Shrimp Dumplings) at home is a rewarding challenge. With this recipe, you’ll get dumplings that are juicy, tender, and wrapped in a beautifully translucent dough. While pleating them may take some practice, the result is well worth the effort.
So, gather your ingredients, roll up your sleeves, and bring the dim sum experience into your own kitchen. Whether you're making them for a special occasion or simply to satisfy a craving, these homemade Har Gow are sure to impress.
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