Five Color Har Kow Recipe

Prepare Shrimp

Pat shrimp dry and roughly chop into a coarse paste; you can pulse in a food processor in short bursts so there remain small chunks for texture (about 8–10 pulses).

Transfer chopped shrimp to a bowl. Add minced bamboo shoots, minced water chestnuts, sliced green onion, grated ginger, egg white, cornstarch, light soy sauce, sesame oil, salt, and white pepper. Mix thoroughly with a spatula or wooden spoon until the mixture becomes slightly tacky and cohesive (about 1–2 minutes). Refrigerate while you make the dough for easier handling.

In a heatproof bowl, combine wheat starch, tapioca starch and salt. Stir to blend dry ingredients.

Bring 3/4 cup water to a rolling boil. Make a well in the starch mixture and pour the boiling water in gradually, stirring with a wooden spoon until a shaggy dough forms.

Add 1 tbsp vegetable oil and knead the hot dough (careful—it will be hot) until smooth and pliable, about 1–2 minutes. If dough is too dry, add 1 tsp boiling water at a time; if too sticky, dust with a little extra wheat starch. Cover with a damp cloth to keep it from drying out and let rest 10 minutes.

Divide dough into 8 equal pieces (about 40–45 g each). Keep pieces covered. To shape a wrapper, roll one piece between your palms into a ball, then flatten into a 2.5–3 inch round; use a small amount of oil on hands if dough is sticky. Roll the edge thinner than the center with a small rolling pin or use your thumbs to stretch into a thin round approximately 3 inches in diameter and slightly translucent in the middle.

Spoon about 1–1.5 tablespoons of shrimp filling into the center of each wrapper, leaving a margin at the edge.

Using pleating technique or simple fold: lift the edge of the wrapper and make 6–8 small pleats around the filling while pinching to seal at the top so the dumpling has a slightly domed, translucent appearance (traditional har kow has pleats; if unfamiliar, simply gather edge and twist to seal). Ensure the dumpling is well sealed so filling won’t leak during steaming.

Garnish each dumpling with a small selection of the five colors: place 2–3 carrot matchsticks, 2–3 edamame beans, a few tiny diced red bell pepper pieces, 2–3 small diced cooked shiitake bits, and a cilantro leaf on top of each dumpling pressed lightly so they adhere to the wrapper. The colors should be distributed across the batch so each dumpling shows multiple colors.

Prepare a steamer: bring water to a steady simmer in the wok or pot. Lightly oil parchment rounds or place a cabbage leaf on each steamer slot to prevent sticking.

Place dumplings on the prepared parchment or cabbage with at least 1 inch between them. Steam over high heat for 6–8 minutes (6 minutes for smaller 1 tbsp fillings, up to 8 minutes for larger), until wrappers turn translucent and shrimp filling is opaque and cooked through.

Once done, remove steamer lid carefully (tilt away from you to avoid drips) and transfer dumplings to a serving plate.

Serve immediately with a dipping sauce such as light soy sauce mixed with a few drops of sesame oil and a touch of chili oil or with Chinese black vinegar and ginger slivers. Enjoy hot for best texture and flavor.