Shrimp Har Gow (4) Recipe
Make Shrimp Har Gow (4) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wrappers
Filling
Assembly & Steaming
Dipping Sauce (optional)
Method
Wrappers
- 1
Mix dry starches
In a mixing bowl combine 0.75 cups wheat starch and 0.5 cups tapioca starch. Whisk briefly to blend evenly.
- 2
Add boiling water
Make a well in the starch mixture. Pour 180 ml boiling water gradually into the center while stirring with a heatproof spatula or wooden spoon. Add in two additions, mixing until a rough, shaggy dough forms and the starches are hydrated.
- 3
Knead dough
When the dough is cool enough to handle but still warm, add 1 tbs vegetable oil and 0.25 tsp salt. Knead in the bowl or on a heatproof surface for 2–3 minutes until smooth and pliable. The dough should be slightly tacky but not sticky. If too dry, add a teaspoon of warm water; if too sticky, dust with a little tapioca starch.
- 4
Portion dough
Divide the dough into 12 equal pieces (about 1 tbsp dough each) and roll each into a smooth ball. Cover the balls with a damp towel or plastic wrap to prevent drying while you prepare the filling and wrappers.
- 5
Form wrappers
To make thin, even rounds: lightly oil a piece of plastic wrap or use two sheets of oiled plastic wrap. Place a dough ball between the wrap sheets and press with a small rolling pin or flatten with your fingers into a round about 3 inches (7–8 cm) across and 1–2 mm thick. Alternatively, press the dough ball into a disk and use a lightly floured (using tapioca starch) 3-inch cutter. Keep finished wrappers covered with a damp cloth.
Filling
- 6
Prepare shrimp
If not already done, peel, devein and pat the shrimp dry. Finely chop the shrimp into small pieces (aim for a coarse paste but with some texture), yielding about 1.5 cups.
- 7
Combine filling ingredients
In a bowl mix 1.5 cups chopped shrimp with 2 tbs minced bamboo shoots, 1 tbs cornstarch, 1 tbs light soy sauce, 1 tsp sesame oil, 0.5 tsp sugar, 0.5 tsp salt, 0.25 tsp white pepper, 1 egg white and 1 tbs vegetable oil. Stir in one direction until the mixture becomes slightly sticky and cohesive (about 30–60 seconds). Taste a small bit of raw mixture (optional) to check seasoning and adjust salt or soy if needed.
- 8
Chill filling
Cover the filling and refrigerate for 10 minutes to firm up slightly — this makes it easier to portion into wrappers and helps the filling hold together when steamed.
Assembly & Steaming
- 9
Prepare steamer
Bring 1000 ml (about 1 liter) of water to a rolling boil in a wok or steamer pot. Line the steamer basket with 4 cabbage leaves or parchment rounds to prevent sticking and to catch any juices.
- 10
Portion filling and shape har gow
Working with one wrapper at a time (keep others covered), place about 1 rounded teaspoon to 1 tablespoon of filling (depending on wrapper size) in the center of the wrapper. Fold the wrapper over the filling to form a half-moon; using wet fingertips on one edge, create 6–7 small pleats along the top edge, pressing each pleat to seal tightly. The finished dumpling should be sealed with a smooth bottom and pleated crescent top. Repeat for all wrappers. Aim for 12 dumplings.
- 11
- 12
Steam dumplings
Place the steamer basket over boiling water, cover, and steam on high heat for 6–8 minutes. Steam for 6 minutes for smaller dumplings, 7–8 minutes for larger ones — wrappers should turn translucent and filling should be opaque and firm. Do not lift the lid during the first 5 minutes to avoid collapsing the delicate wrappers.
- 13
Rest and serve
Turn off heat, leave the lid on for 1 minute, then remove dumplings carefully with a spatula or tongs. Serve immediately with the dipping sauce.
Dipping Sauce (optional)
- 14
Mix sauce
In a small bowl combine 2 tbs light soy sauce, 1 tbs black (or rice) vinegar, 1 tsp sesame oil and 1 tsp chili oil. Stir and serve alongside the hot har gow for dipping.
