King’s Shrimp Dumpling (har Gow) Recipe

Rinse the shrimp and pat dry with paper towels. Coarsely chop half the shrimp into small pieces (about 1/4-inch) and finely mince the remaining half until paste-like; you can also pulse in a food processor in short bursts, keeping some texture.

Place the chopped and minced shrimp in a mixing bowl. Add the ground pork, minced bamboo shoots, green onions, grated ginger, soy sauce, Shaoxing wine, sesame oil, salt, white pepper and cornstarch.

Add the egg white. Using a spatula, fold and mix in one direction until the mixture becomes cohesive and slightly sticky (about 1–2 minutes). This gives the filling a springy texture. Taste a tiny pinch (lightly cooked in microwave or pan) and adjust seasoning if needed.

Cover the bowl and refrigerate the filling while you make the dough, at least 15 minutes to allow flavors to meld and the cornstarch to hydrate.

In a large heatproof bowl whisk together the wheat starch, tapioca starch and salt until evenly combined.

Bring 1/2 cup of water to a rolling boil. Gradually pour the boiling water into the starch mixture while stirring constantly with a wooden spoon or spatula. Mix until the starch absorbs the water and the dough begins to come together into lumps.

Add the vegetable oil and continue mixing until a rough dough forms. When cool enough to handle but still warm, dust your work surface lightly with wheat starch and knead the dough for 1–2 minutes until smooth and elastic. If the dough is too dry, sprinkle a little warm water (1/2 tsp at a time); if too sticky, dust with a bit more wheat starch.

Divide the dough into 18 equal pieces (for small dumplings) or 12 pieces for larger ones. Roll each piece into a ball and flatten into a small disc. Using a small rolling pin, roll each disc into a thin round wrapper about 3 inches (7–8 cm) in diameter—keep edges slightly thinner than center. Dust with tapioca or wheat starch to prevent sticking, and cover finished wrappers with a damp towel while you work.

Assemble

Place one wrapper on your palm. Spoon about 1 tablespoon of filling into the center. Lightly wet the edge of the wrapper with water using your fingertip. Fold the wrapper over the filling to form a half-moon and pleat the edge (6–8 small pleats) to seal, pressing the seam gently to ensure no gaps. Alternatively form a round purse shape with pleats on top. Repeat until all wrappers are filled. Keep finished dumplings on a tray dusted with starch and cover with a damp towel.

Prep Steamer

Line your bamboo or metal steamer with cabbage leaves, parchment circles with holes, or brush the steamer rack lightly with neutral oil to prevent sticking. Bring an inch or two of water in a wok or pot to a steady simmer (not rolling boil).

Steam

Arrange dumplings in the steamer with some space between them (they will expand slightly). Place the steamer over simmering water, cover, and steam for 6–8 minutes for small dumplings (8–10 minutes for larger). Avoid lifting the lid during steaming. The wrappers should turn translucent and the filling should be cooked through (shrimp opaque and springy).

Finish

Remove the steamer from heat. Immediately brush dumplings lightly with sesame oil to prevent sticking and add gloss. Serve hot with soy sauce or black vinegar for dipping.