Har Gow (shrimp Dumplings) Recipe

1. Prepare shrimp

Roughly chop 12 oz of raw shrimp into small 1/4-inch pieces. For a slightly crisp texture, pulse quickly in a food processor (2–3 short pulses) until coarsely minced—do not puree.

2. Combine filling

Place minced shrimp in a bowl. Add 2 tbsp finely diced bamboo shoots, 1 tbsp finely chopped green onions, 1 tsp grated fresh ginger, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp rice wine, 1 tsp cornstarch, 1 tsp salt, and 1 tsp white pepper. Add 1 tbsp cold water to help bind. Mix briskly with a spoon or by folding with your hand until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Refrigerate while making wrappers.

3. Make dough

In a heatproof bowl, combine 1 cup wheat starch, 1 cup tapioca starch, and 1/4 tsp salt. Slowly pour 1 cup boiling water over the starches while stirring with a wooden spoon until evenly hydrated and a shaggy dough forms.

4. Knead dough

When cool enough to handle but still warm, add 1 tsp vegetable oil and knead quickly for 1–2 minutes until smooth and elastic. If dough is too dry, add up to 1 tsp warm water; if too sticky, dust with a little extra tapioca starch. Cover with a damp towel and let rest 10 minutes.

5. Portion wrappers

Divide dough into 18 equal pieces (about 18–20 g each). Roll each piece into a ball. Using a small rolling pin or your hands on a lightly dusted surface with tapioca starch, flatten each ball into a thin round about 3 inches (7–8 cm) in diameter and 1–1.5 mm thick. Keep finished wrappers covered with a damp towel to prevent drying.

6. Fill dumplings

Place one wrapper on your palm or work surface. Spoon about 1 rounded teaspoon (≈10 g) of shrimp filling into the center. Fold by bringing one edge over center, pleating and crimping to form 6–7 small pleats on one side to create the classic har gow crescent/half-moon shape; seal firmly so no filling leaks. Repeat with remaining wrappers and filling. Keep assembled dumplings covered with a damp towel.

7. Prepare steamer

Line a bamboo or metal steamer basket with lettuce/cabbage leaves brushed lightly with 1 tsp oil to prevent sticking. Arrange dumplings in the basket with space between them for expansion (6–8 per tier).

8. Steam dumplings

Bring water to a rolling boil in a wok or pan sized for your steamer. Place the steamer over the boiling water, cover, and steam for 6–8 minutes (for 12 oz shrimp and 18 dumplings) until wrappers turn translucent and shrimp is cooked through. Avoid opening the lid frequently. If steaming multiple tiers, rotate baskets halfway through if needed for even cooking.

9. Finish

Turn off heat and remove steamer. Let dumplings rest 1 minute before serving to allow juices to settle. Transfer to a plate and serve immediately with soy sauce or black vinegar and optional chili oil.

10. Serve hot. Har gow are best eaten fresh from the steamer. Provide small bowls of soy sauce or black vinegar and a drizzle of chili oil for dipping.