Har Gow (Dim Sum Shrimp Dumplings)
User Reviews
4.7
Har Gow (Dim Sum Shrimp Dumplings)
Description
The filling combines peeled and deveined shrimp mixed with oyster sauce, vegetable oil, white pepper, sesame oil, salt, sugar, minced ginger, and finely chopped bamboo shoots. The mixture is whipped in one direction until sticky and cohesive, then refrigerated to meld flavors. The dough is prepared by stirring wheat starch and cornstarch with boiling water and lard or oil until smooth, then kneaded and portioned into small rounds.
Each dough piece is rolled into a thin circle and filled with a spoonful of the shrimp mixture. The dumplings are carefully folded and pleated before being steamed over boiling water until translucent and tender. This method produces dumplings with a soft, slightly chewy wrapper and moist, flavorful filling.
Har Gow are traditionally served hot and are a classic item in dim sum cuisine. The assembly and steaming steps require some finesse to ensure the correct texture and shape.
This recipe yields 18 dumplings, typically served 3 per person.
Ingredients
For the filling:
- 1/2 pound Shrimp peeled, de-veined, and patted dry, raw
- 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 (minced)
- 1/4 cup bamboo shoots (finely chopped)
For the dough:
- 1 cup wheat starch
- 1/2 cup cornstarch (or tapioca starch)
- 1 1/4 cups water add an additional 1 to 2 teaspoons in dryer climates, boiling
- 3 teaspoons lard (or oil)
Instructions
For the filling:
- 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.
For the dough:
- 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.
To assemble and cook the dumplings:
- 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.
- 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.
Notes
- This recipe makes 18 dumplings, with a serving size of 3 dumplings per person.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 424mg | 18% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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