Dim Sum Har Gow
Har Gow are delicate steamed shrimp dumplings, a beloved staple of Cantonese dim sum. The translucent wrappers encase a savory and juicy shrimp filling, offering a delightful texture and flavor contrast. This recipe provides a homemade approach to this classic appetizer.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 347 kcal
Allergen information: may contain crustaceans, fish, gluten, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 300 gshrimp, peeled, deveined, roughly chopped
- 50 gbamboo shoot, finely diced
- 30 gpork fat, finely diced
- 1 tspsesame oil
- 0.5 tspsugar
- 0.25 tspwhite pepper
- 0.5 tspsalt
- 1 tbsppotato starch
wrapper
- 120 gwheat starch
- 60 gtapioca starch
- 200 mlboiling water
- 1 tbspvegetable oil
Equipment
bamboo steamer · wok or large pot · rolling pin · large bowl · medium bowl
The method
Step by step
- 1
Combine the shrimp, bamboo shoot, pork fat, sesame oil, sugar, white pepper, salt, and potato starch in a medium bowl.
About 5 min
Cook’s note: Ensure all ingredients are finely chopped for a smooth filling texture.
- 2
Mix the filling ingredients thoroughly until well combined and slightly sticky.
About 3 min
Cook’s note: You can use your hands to really incorporate everything.
- 3
Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld.
Cook’s note: Chilling the filling makes it easier to work with.
- 4
In a large bowl, combine the wheat starch and tapioca starch for the wrappers.
About 1 min
- 5
Pour the boiling water into the starch mixture and stir quickly with a spoon until a rough dough forms.
About 2 min
Cook’s note: Be careful, the water is hot. Work quickly to prevent lumps.
- 6
Add the vegetable oil to the dough and knead on a clean surface for 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: The dough should be warm and pliable. If it's too sticky, add a tiny bit more wheat starch.
- 7
Divide the dough into 20-25 equal pieces and roll each piece into a small ball.
About 5 min
Cook’s note: Keep the dough covered with a damp cloth to prevent it from drying out.
- 8
On a lightly oiled surface, flatten each dough ball into a thin, round wrapper (about 3 inches in diameter) using a small rolling pin or the flat side of a cleaver.
About 15 min
Cook’s note: Aim for very thin edges and a slightly thicker center. Work quickly as the dough dries out fast.
- 9
Place about one tablespoon of the chilled filling in the center of each wrapper.
- 10
Fold the wrapper in half to form a crescent shape, then pleat the edges to seal, creating the classic har gow shape.
About 10 min
Cook’s note: Practice makes perfect for pleating. Ensure there are no gaps for the filling to escape.
- 11
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
About 1 min
- 12
Arrange the har gow in the steamer basket, leaving space between them.
About 1 min
Cook’s note: Do not overcrowd the steamer, as it will affect even cooking.
- 13
Bring water to a rolling boil in a wok or pot beneath the steamer.
About 5 min
- 14
Steam the har gow for 6-8 minutes, or until the wrappers are translucent and the shrimp is cooked through.
About 8 min
Cook’s note: Cooking time may vary depending on the size of your dumplings and steamer.
- 15
Serve immediately with your favorite dipping sauce.
Cook’s note: Traditional dipping sauces include chili oil, soy sauce, or a ginger-vinegar mixture.
Per serving
Nutrition
- Calories
- 346.5kcal
- Protein
- 19.1g
- Carbs
- 44.1g
- Fat
- 10g
- Fibre
- 0.6g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover har gow in an airtight container in the refrigerator.
Reheat by steaming for a few minutes until hot.
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