Har gow: crystal shrimp dumplings (虾饺)
Juicy filling wrapped by translucent skin, Har Gow (shrimp dumplings) is a popular dim sum dish. Read my detailed recipe to learn how to make it perfectly.
Servings: 12 dumplings
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
- 1/2 teaspoon pure sesame oil
- 1/4 teaspoon 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 teaspoon 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.
Nutrition
Serving: 6dumplings | Calories: 270kcal
