Har Gow Recipe
The quintessential Dim Sum dumpling made with shrimp in a sheer rice flour wrapper.
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Ingredients
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Shrimp Filling
Rice Flour Wrapper
Assembly & Steaming
Method
Shrimp Filling
- 1
Prepare and chop shrimp
Rinse and pat dry the shrimp. Chop roughly first, then pulse 3–4 times in a food processor to coarsely mince—aim for a mix of small chunks and a paste so the texture remains springy. Transfer to a mixing bowl.
- 2
Combine aromatics and seasonings
Add minced bamboo shoots, green onion, grated ginger, vegetable oil, Shaoxing wine, light soy sauce, sesame oil, salt, and white pepper to the shrimp. Stir to combine.
- 3
Bind filling
Add the egg white and cornstarch to the shrimp mixture. Fold vigorously for 1–2 minutes until the mixture becomes slightly tacky and holds together when pressed. Chill in the refrigerator for 10–15 minutes while you make the wrapper.
Rice Flour Wrapper
- 4
Mix dry ingredients
In a heatproof bowl, whisk together the wheat starch and tapioca starch with the salt until evenly combined.
- 5
Add boiling water
Pour the hot boiling water in a steady stream into the starch mixture while stirring with a heatproof spatula. The mixture will first clump; continue stirring until it forms a cohesive dough.
- 6
Knead dough
When cool enough to handle (a few minutes), add the teaspoon of vegetable oil and knead the dough on a lightly oiled surface for 1–2 minutes until smooth and slightly glossy. Cover with plastic wrap or a damp towel to prevent drying and rest for 15 minutes.
- 7
Portion and roll wrappers
Divide the dough into 12 equal pieces (about 20–22 g each). Roll each piece into a ball, then flatten and dust lightly with rice flour. Using a small rolling pin, roll each piece into a thin round about 3–3.5 inches (7.5–9 cm) in diameter. Keep finished wrappers covered with a damp towel to prevent drying.
Assembly & Steaming
- 8
Shape dumplings
Brush a tiny bit of vegetable oil on the center of a wrapper to help prevent sticking. Place about 1 tablespoon of shrimp filling in the center. Fold and pleat the wrapper to form the classic har gow crescent/half-moon with pleats on one side, or simply gather and seal for a purse shape. Ensure seams are pinched tightly so they stay closed during steaming. Repeat for remaining wrappers and filling. Place each dumpling on a parchment square or napa leaf.
- 9
Prepare steamer
Bring about 1 liter (or appropriate amount for your steamer) of water to a rolling boil in your wok or steamer base. Line the steamer basket with parchment squares or napa cabbage leaves and arrange dumplings leaving a little space between each so wrappers do not stick together.
- 10
Steam dumplings
Place the steamer basket over boiling water, cover and steam on high for 6–7 minutes for 12 dumplings (adjust by 1–2 minutes if making fewer or larger dumplings). Do not open the lid during steaming. The wrappers should turn translucent and the shrimp will be opaque and springy.
- 11
Finish and serve
Carefully remove the steamer basket. Serve har gow immediately with light soy sauce, chili oil, or black vinegar on the side.