Shrimp Har Gau Recipe
Make Shrimp Har Gau Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dumpling Dough (Wheat-Starch Wrapper)
Shrimp Filling
Finish and Steaming
Method
Dumpling Dough (Wheat-Starch Wrapper)
- 1
Mix dry ingredients
Combine 1 cup wheat starch, 1/4 cup tapioca starch and 1/4 tsp salt in a heatproof bowl; whisk to blend.
- 2
Add boiling water
Pour 1/2 cup just-boiled water over the starch mixture in a steady stream while stirring with a wooden spoon or spatula until a shaggy paste forms.
- 3
Knead dough
When cool enough to handle (a minute or two), add 1 tablespoon vegetable oil and knead the dough in the bowl or on a lightly oiled surface for 2–3 minutes until smooth and elastic. If too dry, add up to 1 teaspoon warm water; if sticky, dust with a little extra wheat starch (up to 1 tablespoon). The dough should be pliable and not crumbly.
- 4
Rest dough
Cover the dough with a damp cloth or plastic wrap and let it rest for 15–20 minutes to relax and hydrate evenly.
- 5
Portion wrappers
Divide the dough into 12 equal pieces (about 18–20 g each). Roll each piece into a small ball. Using a little extra wheat starch to dust your work surface, flatten each ball with your palm, then use a small rolling pin to roll into thin round wrappers about 2.5–3 inches (6–7.5 cm) across. Keep finished wrappers covered with a damp cloth so they don't dry out.
Shrimp Filling
- 6
Prepare shrimp
If whole, chop two-thirds of the shrimp coarsely into small bite-size pieces and reserve the remaining one-third whole or halved to place on top of each dumpling for the classic har gau look. Pat all shrimp dry with paper towel.
- 7
Mince pork (if using)
Finely chop the pork fatback or grind it and mix briefly into the chopped shrimp. This adds juiciness and traditional texture; you can omit for a leaner filling.
- 8
Combine filling ingredients
In a bowl, add shrimp (chopped and reserved pieces), 2 tbs minced water chestnuts, 1 tbs sliced green onion, 1 tsp minced ginger, 1/2 tsp sesame oil, 1/4 tsp sugar, 1/2 tsp salt, 1/8 tsp white pepper, 1/2 tbs light soy sauce, 1/2 tsp cornstarch, and 1 egg white. Mix gently but thoroughly with a spatula or spoon until the mixture is cohesive and slightly sticky. Do not over-process to a paste — you want distinct shrimp texture.
- 9
Portion filling
Divide the filling into 12 equal portions (about 20–22 g each). Keep on a chilled plate while you shape wrappers so the filling stays cold.
Assembling Har Gau
- 10
Fill wrappers
Take a wrapper, brush the center lightly with a drop of water or oil to help seal. Place one portion of filling in the center. If you reserved whole shrimp pieces, press a halved or whole shrimp piece on top of the filling so it shows through the translucent wrapper.
- 11
Pleat and seal
Fold the wrapper over the filling and pleat the edges to form the classic har gau shape (a purse with multiple pleats). Pinch the top to seal tightly. The wrapper should be slightly translucent after steaming—thin pleats help achieve that.
- 12
Arrange on steamer
Line a bamboo or metal steamer with parchment paper with small holes or with napa cabbage leaves to prevent sticking. Place dumplings with some space between them (they will expand slightly).
Steaming and Finish
- 13
Prepare steamer
Bring about 1 cup (or enough) water to a rolling boil in the steamer pot. Place the steamer basket over boiling water, ensuring steam can circulate. Reduce heat so steam is vigorous but not boiling over.
- 14
Steam dumplings
Steam the har gau in a single layer for 6–8 minutes (6 minutes for medium shrimp, up to 8 minutes for larger pieces). Do not open the lid during the first 5 minutes to maintain steam. Dumpling wrappers should turn glossy and slightly translucent and shrimp should be opaque and firm.
- 15
Optional glossy finish
If you prefer a glossy sheen, brush the tops with a tiny amount of a warm cornstarch slurry (1 tsp slurry warmed) or a 1/2 tsp sesame oil immediately after removing from steamer.
- 16
Serve
Serve hot with dipping sauces such as light soy sauce with a few drops of sesame oil and chili oil, or a mixture of soy, black vinegar and minced ginger.
