Har Gow (Dim Sum Dumplings)
User Reviews
5
Har Gow (Dim Sum Dumplings)
Description
The dough is made by mixing wheat starch and potato starch with boiling water and vegetable oil, traditionally pork lard, kneaded to a smooth, firm texture. This dough yields about 24 wrappers for dumplings, maintaining shape and tenacity during steaming.
The filling consists of soaked shrimp, minced bamboo shoot, and cooked pork fat with salt, sugar, sesame oil, white pepper, and starch, combining to a moist, well-seasoned mix. The starch helps bind the filling.
Dumplings are shaped by dividing the dough, rolling into small balls, and wrapping the filling inside thin wrappers. The result is a translucent and tender dim sum item with chewy skins and savory filling. Har Gow are often served steamed as part of dim sum meals.
Ingredients
Har gow filling
- 150 g Shrimp pre-soak in cold water for 1 hour, unshelled, deveined
- 60 g bamboo shoot cooked, minced
- 60 g pork fat cooked, minced
- 1.5 tsp. salt
- 2 tsp. sugar
- 1.5 tbsp. sesame oil
- 1/8 tsp. white pepper
- 1 tsp. starch , potato starch or corn starch
Har gow dough
- 1 cup wheat starch , around 120g
- 1/3 cup potato starch , around 40g
- 160 ml water plus 10ml more for adjusting, boiling hot
- 20 ml vegetable oil
Instructions
- Mix the two flours and add around 160ml to 170ml (in dryer climate) boiling hot water. Use a chopstick to stir in the water. Mix well and cover with a lid, set aside for 5 minutes to 10 minutes.
- Add 20ml vegetable oil. Traditionally we use pork lard in the dough. You can choose either one.
- Deal with the dough when it is still warm. Knead everything together to form a ball . The dough should be not too soft. It should be quite firm, similar to common dumpling dough. If the dough is too soft, it is hard to keep the shape after steaming and the skin lots its tenacity.
- Re-knead on operating board until smooth in surface. Cover with wet cloth and set aside for another 10 minutes.
- We can make 24 har gow out of the wrapper dough. So firstly divide the dough into halves and then each half 12 portions.Take one portion out and cover all the others with a wet cloth. Re-knead the small portion and shape it into a round ball.Brush a thin layer of oil on a wide slicing knife.Shape the dough to a round wrapper around 10cm in diameter. If you do not want to use a knife, try a rolling pin after flat it with knife. Be gently and do not break the wrapper. Gently separate it from the operating board with the knife. Take around 1 tablespoon of filling in center and assemble the har gow according to the tutorial in the video or any other ways you like. But seal them completely.
- Bring water to a boil on your stove. Brush some oil on the lined paper (so the dumplings will not stick to the paper) and place them in steam one by one. And then steam the dumplings for 5-6 minutes with high fire.
- Serve hot!
Notes
- The nutrition facts provided apply to each individual Har Gow dumpling.
- Ensure proper dough firmness for the wrapper to hold shape during steaming without becoming too soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24making
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 169mg | 7% |
| Potassium | 36mg | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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