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Shrimp Dumpling (har Gao) Recipe

Name: Noodles SHRIMP DUMPLING (HAR GAO) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups fresh shrimp, peeled, deveined, roughly chopped; 0.5 cups bamboo shoots, finely minced; 0.25 cups ground pork (optional for richness); 2 tbs scallions, finely chopped; 1 tsp ginger, grated; 1 tsp sesame oil; 1 tbs light soy sauce; 1 tsp Shaoxing wine (or dry sherry); 0.25 tsp white pepper; 0.5 tsp salt; 1 tsp cornstarch; 0.5 unit egg white (to bind); 24 unit har gao (shrimp dumpling) translucent wrappers or round wheat-starch wrappers; 1 tsp vegetable oil (for dumpling pleats and to prevent sticking); 1000 ml water (for steaming); 6 unit lettuce leaves or parchment/wax paper (optional, to line steamer); 2 tbs soy sauce or chili oil (for serving)

Inspired by Noodles

Time1h

Serves4

bamboo shoot

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Ingredients

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Dumpling filling

1 cups fresh shrimp, peeled, deveined, roughly chopped

1/2 cups bamboo shoots, finely minced

1/4 cups ground pork (optional for richness)

2 tbs scallions, finely chopped

1 tsp Ginger, grated

1 tsp Toasted sesame oil

1 tbs light soy sauce

1 tsp Shaoxing wine (or dry sherry)

1/4 tsp White pepper

1/2 tsp Celtic sea salt

1 tsp Cornstarch

1/2 unit egg white (to bind)

Dumpling wrappers and assembly

24 unit har gao (shrimp dumpling) translucent wrappers or round wheat-starch wrappers

1 tsp vegetable oil (for dumpling pleats and to prevent sticking)

Steaming & serving

4 1/4 cup (1000 ml) water (for steaming)

6 unit lettuce leaves or parchment/wax paper (optional, to line steamer)

2 tbs soy sauce or chili oil (for serving)

Method

Dumpling filling

Prepare shrimp

Rinse peeled shrimp, pat dry, and roughly chop into small 3–4 mm pieces. Keep chilled.

Mince bamboo shoots

If using canned bamboo shoots, drain and finely mince until pieces are small and uniform (about 3–4 mm). Pat lightly to remove excess moisture so filling doesn’t become watery.

Mix base

In a medium bowl combine chopped shrimp, minced bamboo shoots, and ground pork (if using). Add chopped scallions, grated ginger, sesame oil, soy sauce, Shaoxing wine, white pepper, salt, and cornstarch.

Bind filling

Add the egg white and mix vigorously with a spoon or by folding and pressing with your hand until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Taste a small cooked piece in the microwave or lightly pan-fry a pinch and adjust seasoning if needed.

Cover filling and chill in the refrigerator for 15–30 minutes to firm up, which makes wrapping easier.

Dumpling wrappers and assembly

Prepare wrappers

If wrappers are refrigerated, bring to room temperature and keep covered with a damp cloth so they don’t dry out. Lightly brush each wrapper center with a tiny amount of vegetable oil to help pleats glide if desired.

Portion filling

Spoon about 1 tablespoon (roughly 15–18 g) of filling into the center of each wrapper. Avoid overfilling to allow proper shaping.

Form har gao

Hold wrapper in one hand, gather pleats along one side with the other hand, creating 6–8 delicate pleats while keeping the opposite side smooth. Pull the pleated edge up over the filling and pinch to seal, forming a slightly elongated, half-moon/boat-shaped dumpling with a translucent top showing shrimp. Repeat until all wrappers are filled. Lightly brush finished dumplings with a drop of oil to prevent sticking.

Place each finished dumpling on a lettuce leaf or separate square of parchment/wax paper to rest prior to steaming.

Steaming & serving

Heat steamer

Fill a wok or steamer pot with the indicated water and bring to a rolling simmer over high heat.

Arrange dumplings

Arrange dumplings in a single layer in the steamer basket lined with lettuce or parchment, leaving space between each so they don’t stick when expanding.

Steam dumplings

Place basket over simmering water, cover, and steam for 6–8 minutes (for small dumplings) or 8–10 minutes (for larger) until shrimp inside is opaque and wrappers become translucent and slightly glossy. Avoid over-steaming to prevent wrappers from becoming gummy.

Rest briefly

Turn off heat and let dumplings rest covered for 1 minute to settle, then carefully remove from steamer.

Serve

Serve hot with soy sauce, chili oil, or your preferred dipping sauce.