Har gow: crystal shrimp dumplings (虾饺)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
8 mins
-
Total Time
38 mins
-
Servings
12 dumplings
-
Calories
270 kcal
-
Course
Main Course
-
Cuisine
Chinese
Har gow: crystal shrimp dumplings (虾饺)
Description
Har gow, or crystal shrimp dumplings, consist of a translucent dough crafted from wheat starch and tapioca starch mixed with boiling water and lard or oil until smooth. The wrapping dough is portioned into small pieces, rolled thinly into circles that are flexible yet firm enough to hold the filling.
The filling combines coarsely chopped whole shrimp with finely minced shrimp crushed under a cleaver, mixed with minced water chestnut and bamboo shoots for texture, along with aromatics like ginger, sesame oil, and chives for layered flavor. Cornstarch and seasonings bind the mixture.
Each wrapper is filled with a spoonful of shrimp mixture, then shaped and pleated manually into delicate dumplings, often garnished with a thin carrot slice for color. Steaming preserves the wrapper's translucent appearance while cooking the filling to a tender, juicy consistency.
This recipe provides techniques for preparing the dough and filling to achieve the distinctive texture and presentation expected in classic har gow.
Ingredients
For the filling
- 200 g Shrimp 7oz, medium-sized, peeled and deveined
- 3 tablespoon water chestnut minced
- 4 tablespoon bamboo shoots minced
- 1 teaspoon ginger minced
- 1 tablespoon chive finely chopped, fresh
- 1 teaspoon tapioca starch or cornstarch or potato starch
- 1 teaspoon lard or cooking oil
- ½ teaspoon sesame oil pure
- ¼ teaspoon salt
- 1 pinch sugar
- 1 pinch white pepper
For the wrapper
- 40 g wheat starch ⅓ cup
- 40 g tapioca starch ⅓ cup, or cornstarch or potato starch
- 1 pinch salt
- 1 teaspoon lard or cooking oil
- 80 ml water ⅓ cup, boiling
You also need:
- 12 lices carrot diagonally cut
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12dumplings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 6dumplings | |
| Calories | 270kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
