Juicy filling wrapped by translucent skin, Har Gow (dim sum shrimp dumplings) is a pleasure both on your palate and to your eyes. Read my detailed recipe to learn how to make it perfectly.
Having made Snow skin mooncakes following my recipe, one of my readers asked me: “Is there any other classic Chinese dishes I can make to use up the leftover wheat starch?” Of course! She reminded me of a wonderful dim sum dish that I always enjoy eating (as well as making). It’s called Har Gow (虾饺, crystal shrimp dumplings), a classic Cantonese dish that you can find in any dim sum restaurants.
Make the perfect dough for Har Gow
The unusual, translucent skin of Har Gow makes it stand out among the Chinese dumpling family. This is why, on many menus, Har Gow is also named “crystal shrimp dumpling (水晶虾饺)”. It’s not difficult at all to make the dough. However, the procedure can easily go wrong if you don’t follow a reliable recipe.
The ideal ratio of the key ingredients
The main ingredients are wheat starch, tapioca starch (can be replaced by cornstarch/potato starch) and water. Through experiments, I found the ideal ratio is 1:1:1. That is to say, these three ingredients share equal volume (Attention: NOT equal weight).
Make sure you use boiling water
Make sure that you pour BOILING water onto the starch mixture. I mean the water that has just been boiled (This is why I don’t use the term “hot water”). Otherwise, you could end up with a bowl of white liquid. That would be a complete disaster (It happened to me once so I know the pain).
Use the dough immediately
When a smooth, soft, slightly elastic dough appears, you can start wrapping the dumplings straight away (unlike regular flour dough that needs to rest for a while). In fact, if you leave the dough too long, its texture will change and thus won’t be workable.
Keep the Har Gow filling tasty & juicy
The filling is the soul of all dumplings. It needs to be flavoursome and moist. Har Gow is no exception.
- The use of water chestnuts and bamboo shoots not only gives the filling a crunchy texture, but they also add a nutty flavour.
- Sesame oil also makes a nice addition. However, excessive usage will overpower the taste of other key ingredients.
- Ginger is there to minimize the fishy flavour. Chive provides a mild oniony taste (You may skip it but do not replace it with spring onion whose taste is too strong for this recipe).
- A bit of lard (or regular cooking oil if you wish) is the key to a juicy filling. And don’t forget to add a bit of starch which keeps the prawn tender.
Put a whole shrimp in each dumpling
I suggest that you mince only half of the shrimp and wrap a whole shrimp in each dumpling (along with some minced filling).
This is my personal preference. When I had my first dim sum meal in a reputable Cantonese restaurant in Beijing years ago, I fell in love with Har Gow at first bite. I really enjoyed the sense of satisfaction given by a whole shrimp inside the dumpling. Another benefit is that the lovely pink colour of the whole shrimp can be seen through the translucent skin. More appetizing this way, isn’t it?
Use a cleaver if you have one
When making Har Gow, the traditional Chinese cleaver comes in handy. Use it if you have one. It will make things easy and it is indeed the authentic technique.
- When shaping the wrappers: Put a ball of dough underneath the side of a cleaver. Press while moving side to side. This way the wrapper can be made very thin and even all around. An important tip: coat the cleaver (and the work surface) with a thin layer of oil to avoid sticking.
- When making the filling: instead of chopping, crush the shrimp under the side of a cleaver by pressing hard with your hand. Give the crushed flesh a quick chop in the end.
However, you don’t need to invest on a cleaver for the sake of making Har Gow. Please feel free to use a regular knife to chop the shrimp and a rolling pin to shape the wrappers.
Dive deep into the world of dumplings
If you are a fan of Chinese dumplings, don’t forget to check out my Ultimate Dumpling Guide which includes all aspects of dumpling making:
- How to make dumpling wrappers
- How to make great dumpling fillings
- Ten ways to fold dumplings
- Cook dumplings in three ways
- Six dumpling dipping sauces
- Colourful dumplings for festive occasions
Har gow: crystal shrimp dumplings (虾饺)
Ingredients
For the filling
- 200 g medium-sized shrimp, peeled and deveined, 7oz
- 3 tbsp water chestnuts, minced
- 4 tbsp bamboo shoots, minced
- 1 tsp ginger, minced
- 1 tbsp fresh chive, finely chopped
- 1 tsp tapioca starch/cornstarch/potato starch
- 1 tsp lard, or cooking oil
- 1/2 tsp pure sesame oil
- 1/4 tsp salt
- 1 pinch sugar
- 1 pinch white pepper
For the wrapper
- 40 g wheat starch, 1/3 cup
- 40 g tapioca starch/cornstarch/potato starch, 1/3 cup
- 1 pinch salt
- 1 tsp lard, or cooking oil
- 80 ml boiling water, 1/3 cup
You also need:
- 12 slices 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.
I didn’t realize I have written so many words until the moment I reviewed the post. Anyway, hope you find it interesting, informative, and most of all, helpful.
Wish you a lovely time in your kitchen!
They look perfect, Wei!! Just incredible.
Thanks Heddi! Always enjoyed making them. Have a wonderful weekend!
I made three batches of these dumplings over the weekend. I’ve never made my own dumpling wrappers (always have used store bought- never again). I was very anxious about making the wrappers. Couldn’t find wheat starch locally but got it on Amazon. I followed your wrapper recipe precisely and it came out perfect! The look, the texture and the mild flavor of the wrapper was incredible. It was also much easier to pleat the dumplings that I thought it would be. OK, they weren’t perfectly round and the pleats were not consistent dumpling to dumpling but so what; I’ll get there with more practice. The dough is so elastic, completely unlike store bought.
The filling is absolutely delicious. The smallish amount of sesame oil adds a huge flavor burst. and your idea about reserving some whole shrimp to put in each dumpling along with the minced shrimp was stellar. Thanks so much for this treasure of a recipe and your very clear instructions. These just might be the best dumplings I’ve ever had.
Thank you so much Barbara for sharing your experience! “The best dumplings I’ve ever had”, this line made my day! Hope you will have more fun exploring the world of dumplings.
Hello Miss Wei,
Just wanna ask, can i pan fry this type of dumpling skin?
My family really love dumpling. And they prefer pan fried version than steam version.
Thanks for your respons.
Hi! I’ve never tried pan-frying them. I assume it’s OK to do so. Just make sure to be attentive while cooking. The delicate wrapper can be burnt easily.
If I don’t have wheat starch, can I only use a combination of tapioca, potato and corn starch? I have all of those. Should I then use the 1:1:1 ratio for the wheat starch and also for the combination so that it is a total of 2/3 cup of equal parts potato, corn and tapioca starches?
Wheat starch is a key ingredient for Har Gow which contributes to the unique look and texture. I personally wouldn’t suggest you replace it with other ingredients. If you can’t find it in local Chinese/Asian supermarkets, you should be able to find it on popular online shopping platforms like Amazon, etc.
I like your ratios. So much easier to remember. My grandmother always used a tortilla press to flatten the wrappers. I didn’t know it was a tortilla press at the time, but now I own one too. It makes a consistent wrapper every time.
Thank you for sharing your experiences. I’ve just googled “tortilla press”. It looks like a great tool!
Hi!
I’m gluten free and I actually made these wrappers with gluten free flour instead of the wheat starch and it still worked out just fine. The wrappers were a little frail- I had two break on me when I was filling them with the shrimp mixture, but the other ones held up just fine, though pleating was not possible with the gluten free wrappers. But they still tasted delicious.
Also- I steamed these (the carrot trick is AMAZING) and then took a bit too long to eat them, so I pan fried them after for less then a minute and they were all okay. The bottom was actually crisp from the pan frying which was kind of nice.
Thank you for these precise directions!
-Anna
You’re welcome Anna! I appreciate that you’ve shared your gluten-free adaptation in detail. It’s very helpful to my readers.
My dough never formed because it turned into a big sticky gloop. Any idea what went wrong? I followed measurements as well as using boiling water
Sorry to hear that Karen! My recipe has been tested by many readers and I regularly cook this dish for my family. This (a sticky gloop) has never happened to me. To troubleshoot: 1. If you have measured your starch by cup which can sometimes cause inaccuracy, try measuring it by weight using a kitchen scale. 2. Make sure you’re using the correct starch: wheat starch (not regular wheat flour) & tapioca starch (or cornstarch/potato starch). Hope this helps!