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 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
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.
CALORIES
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!
Hi Wei, I don’t have any bamboo shoots or chestnuts, what can I replace then with? Stitake mushrooms? Or anything else you can recommend. I’m also making a vegetarian version by adding glass noodles, cabbage and shitake mushrooms, chives. Would u recommend anything else for vegetarian version.
You could use shiitake as substitute. Or finely chopped celery as it has a crunchy texture like water chestnuts. For Vegetarian filling ideas, please check my post on How to Make Great Dumpling Fillings, recipes for Pan-fried Vegetarian Dumplings and Vegan Dumplings.
Hi Wei, I absolutely loved your recipe. Living in Florida, I don’t have many options for dim sum, and your recipe helped satisfy my craving. Your instructions were clear and easy to follow. Thank you and keep up the great work!!!
Wonderful to hear that! Making dim sum at home is fun too, right? Glad you’ve enjoyed!
This is my third time trying to get the wrappers to roll out without breaking up – followed your instructions perfectly – think it ‘s the difference between NZ wheaten cornstarch and maybe Asian wheaten cornstarch ..can’t think of anything else ( did boiling water & oiled everything) – you didn’t say if rolling
the dough out was on oiled or floured surface
Sorry to hear that Mary. This recipe calls for regular cornstarch which is made from corn (btw it doesn’t have to be bought from Asian shops). I’ve never used wheaten cornstarch so I’m not sure if that is the cause of your problem. The dough should be soft and very easy to work with (That’s why you could use a cleaver to make the wrappers). If your wrappers break, it might be that the dough is a little too dry (could be caused by the type of cornstarch you use). Add a little water to make it softer. In the instruction section under “shape the wrapper”, I have mentioned that “Lightly coat the working surface and the cleaver with oil.” Hope this helps!
Thank you for this wonderful recipe!!! Do you think it would be an issue to put the dumplings together the day before cooking, keeping them in the fridge for about 24 hours? Thanks!
Hi Veronica! I wouldn’t suggest you leave uncooked dumplings for that long as the moisture from the filling will wet the wrappers. The alternative way is to store cooked dumplings in an airtight container (once they’re completely cool) in the fridge. Steam for a few minute to reheat when you’re ready to serve.
Hi Wei! I am gonna do a different filling so I want to add a handful of spring onions, finely chopped. My question is : can I add them strait from the freezer (since I always keep some there, in case I crave for Chinese :)? Or will it be too watery and ruin the dough?
Thank you!
Hi Simo! It’s ok to add frozen spring onion directly into the filling. Make sure you mix it with other ingredients very well and steam the dumplings right after assembly (don’t leave them on the counter for too long).
Hi Wei, I hope you are keeping well. I just made some Har Gow following your recipe, and they tasted amazing – I am preparing a dumpling only dinner for Saturday so cooking 1 type of dumpling every day, so I get to taste a few of them every day and freeze the rest 🙂 By the way, I made your pumpkin mochi yesterday and they were FANTASTIC. I have a quick question for you regarding the Har Gow. The shape didn’t hold very well after steaming the dumpling. I used a rolling pin to make the thin wrappers (and used a cookie cutter to get the round shape). I managed to shape them as per your recipe (half moon, some more beautiful than others, if I can be honest 😉 but when steaming them, they kind of lost the shape – they relaxed in the bamboo steamer. Can you think of any reason why they wouldn’t hold the shape? Thanks a lot!
Thank you Ivan for trying out my recipes! There could be two things that caused your problem: 1. The wrappers were a little too thin; 2. The wrappers didn’t hold the filling tightly enough (too much air trapped inside). Hope this helps.
Hi Wei, I have some frozen and my husband wants to take these to work (no stove), could I steam them in the microwave?
Do you mean uncooked frozen ones? I’ve never used microwave to steam them so I’m not sure if it will work. If you mean reheating cooked ones, microwave would do the trick. Sprinkle a little water over the dumplings. Loosely cover with a lid to heat.
I tried this and everything worked fine, up until the shaping of the dumplings.
I could not get them to stick together at the top, so in the end I decided to push the filling into the middle and roll them into a ball.
The whole idea of this is counter-intuitive for a person used to baking with dough, which I discovered by chance. My first thought with sticky dough is to flour everything, but I discovered that the opposite really worked. Wet the table, wet your hands, wet the rolling pin and then everything becomes far more workable.
I may try again when I have the patience, but they tasted lovely.
Thank you for sharing your experience and tricks!
I didn’t have the wheat starch, and we’re in lockdown so I subbed with cornstarch, the water was boiled but it turned into a white liquid, oops! I actually ended up microwaving in 15sec intervals and stirring inbetween till it went from stick gloop to soft and doughy, I then kneaded the lumps out and the end result was a nice pliable dumpling wrapper! I think I tried another recipe with my sister once and it was an epic fail as the dough just fell apart, so glad I found this recipe!
Amazing that you’ve fixed the dough by heating it up in a microwave. Clever!
Hi there! I’m super intrigued and would love to try this recipe but unfortunately I can’t find wheat starch in my area. Can I substitute potatoes starch or tapioca starch for the dough? Thanks for any tips!
Hi Fiona! Wheat starch is the key ingredient for this type of wrappers so I don’t recommend you replace it with other starch. If you can’t find it from local Chinese/Asian shops, try searching online. Good luck!
Hello Wei-Lǎoshī
I really enjoy cooking at home. I saw bamboo steaming baskets in a local charity shop and had to add them to my arsenal. I am not very experienced in Asian cooking but do love the food, style and culture.
I was very pleased to read through and watch some of the videos as they will help a lot with my endeavors to improve in the delicacies of Asian food.
I have always wanted to try dim sum dumplins and have yet to do so but look forward to trying. I was especially happy to see the use of carrots to prevent sticking. I always wondered what would be best.
I have to ask though, how to care for the baskets properly to prevent mould and splitting? Assuming oil but would like to know for certain.
Thank you so much for your efforts and sharing your work.
Russ.
My pleasure Russ! I don’t have a particular care routine for bamboo steamer baskets. I just simply hand wash them then air dry completely before storing in the cupboard. My current baskets have been used for 5+ years and have never had any problem. Wish you a great time exploring Asian cuisine!
Really liked the way you explained the recipe. It’s the little tips and explanations that are most important and you shared these so well.
Thanks
Very happy that you find my recipe helpful! I know how difficult it can if you aren’t familiar with a particular cooking method so I try my best to provide as much information as I can think of.
Hi Wei, the filling for these dumplings is amazing…best i have found so far. question on my dough…everything seemed to be going fine, dough came together well and i kneaded it until smooth, however, when i went to roll them out, the dough was not at all elastic and was like a very weak pie dough. i was not able to shape them correctly, but when they were cooked, the dough was fine and delicious, just not shapeable..did i not knead the dough long enough…the dough was smooth and soft as the recipe suggests…Not sure what else i could adjust as i followed the recipe exactly. That is the only variable i can think to adjust…any recs much appreciated…these are so delicious..
Hi Eden! I think the reason is that the water you used for the dough is not hot enough. For starch-based dumpling dough, the water has to be just boiled. If cooler, the dough won’t be as elastic thus become difficult to shape. I pour boiling water from a kettle straight into the starch. Hope this helps.
This is simply the best, most concise and valuable dumpling making resource I have been lucky enough to encounter. Thank you Wei.
My pleasure Cameron! Making dumplings is such a fun thing. Enjoy!
Hi Wei,
Thank you so much for these recipes. They are incredible!
I don’t buy dumpling anymore! Now, I enjoy making them and sharing them with friends and they are impressed!!!
You are awesome Wei!!!
My pleasure Dee! Yes, homemade dumplings are the best!
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!
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.
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!
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.
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.
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.
Hi wei this is Francis I need your help me . Recpie Dough of
Har Gow
Please
Francis
Thank you
Hi Francis! The Har Gow dough recipe is included in this post which explains in detail how to make it from scratch.
They look perfect, Wei!! Just incredible.
Thanks Heddi! Always enjoyed making them. Have a wonderful weekend!