Har gow: crystal shrimp dumplings (虾饺)

Name: Har gow: crystal shrimp dumplings (虾饺)
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 12 dumplings
Ingredients: 200 g medium-sized shrimp, peeled and deveined; 3 tablespoon water chestnuts; 4 tablespoon bamboo shoots; 1 teaspoon ginger; 1 tablespoon fresh chive; 1 teaspoon tapioca starch/cornstarch/potato starch; 1 teaspoon lard; ½ teaspoon pure sesame oil; ¼ teaspoon salt; 1 pinch sugar; 1 pinch white pepper; 40 g wheat starch; 40 g tapioca starch/cornstarch/potato starch; 1 pinch salt; 1 teaspoon lard; 80 ml boiling water; 12 slices carrot

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5.0

198 reviews

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Prep Time
30 mins
Cook Time
30 mins
Total Time
38 mins
Servings
12 dumplings
Calories
270 kcal
Course
Main Course
Cuisine
Chinese

Har gow: crystal shrimp dumplings (虾饺)

Iris Warren

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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.

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Ingredients

Servings

For the filling

200 g medium-sized shrimp, peeled and deveined 7oz
3 tablespoon water chestnuts minced
4 tablespoon bamboo shoots minced
1 teaspoon ginger minced
1 tablespoon fresh chive finely chopped
1 teaspoon tapioca starch/cornstarch/potato starch
1 teaspoon lard or cooking oil
½ teaspoon pure sesame oil
¼ teaspoon salt
1 pinch sugar
1 pinch white pepper

For the wrapper

40 g wheat starch ⅓ cup
40 g tapioca starch/cornstarch/potato starch ⅓ cup
1 pinch salt
1 teaspoon lard or cooking oil
80 ml boiling water ⅓ cup

You also need:

12 slices carrot diagonally cut

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Instructions

Prepare the filling

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).
In a mixing bowl, combine whole shrimp, minced shrimp and all the other ingredients for the filling. Place in the fridge.

Make the dough

Put wheat starch, tapioca starch(or cornstarch/potato starch), salt and lard (or cooking oil) into a mixing bowl.
Pour in water that has just been boiled (water at lower temptation will result in failure).
Stir well with a pair of chopsticks, then knead with hands into a smooth, soft dough.

Shape the wrapper

Make a loop with the dough. Divide it into 12 equal pieces.
Lightly coat the working surface and the cleaver with oil.
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.
Gently peel it off the cleaver (you may use a rolling pin to achieve this if you wish). Repeat to make the other wrappers.

Assemble the dumplings

Place a spoonful of filling in the middle of a wrapper (including one whole shrimp).
Hold with both hands. Pleat the far side of the wrapper by pressing with the index finger of one hand.
Push the near side of the wrapper forward with the thumb of the other hand. Seal all around to make a crescent shape.

Steam the dumplings

Heat up water in the pot on which you are going to place the steamer basket.
Scatter carrot slices in the basket, then place dumplings on top of each slice (this is to avoid sticking).
Place the basket in when the water is boiling. Cook with lid on over medium heat for 6 minutes (do not overcook).

Serve

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.

Store

Keep uncooked dumplings in the freezer for up to 4 weeks. No need to defrost when steaming.
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.