Shrimp Dumplings Har Gow Recipe

Mix dry

Combine 60 g wheat starch and 40 g tapioca starch in a heatproof bowl. Stir in 1 tsp salt so it's evenly distributed.

Add hot water

Carefully pour 80 ml very hot (90–95°C) water into the starch mixture while stirring with a wooden spoon or spatula. The mixture will look crumbly then begin to form into a hot dough.

Knead the dough

When cool enough to handle (a minute), add 1 tablespoon vegetable oil and knead until smooth and elastic, about 2–3 minutes. If the dough is too dry, wet your hands with a few drops of warm water; if too sticky, dust with a little extra wheat starch (1–2 g).

Rest

Cover the dough with a damp cloth or plastic wrap for 15 minutes to relax and prevent drying while you prepare the filling.

Portion wrappers

Divide the dough into 6 equal pieces (for six dumplings). Roll each piece lightly between your palms into a ball, then flatten into a disc. Using a small rolling pin, roll each disc on a lightly dusted surface into a thin round about 6–7 cm (2.5"–2.75") in diameter. Keep finished wrappers covered with a damp towel to prevent drying.

Prepare shrimp

Roughly chop 225 g raw shrimp into small pieces, then transfer to a mixing bowl and chop again until you have a coarse paste with some small pieces remaining for texture. Do not over-grind — you want slight chew and whole shrimp pieces visible.

Combine filling ingredients

Add 30 g finely minced bamboo shoots, 1 tbsp chopped scallions, 1 tsp minced ginger, 1 tsp sesame oil, 1 tsp light soy sauce, 1 tsp salt, 1/4 tsp white pepper, 1/4 tsp sugar, and 1 tsp cornstarch to the shrimp. If using an egg white, add it now. Mix vigorously in one direction until the filling becomes slightly sticky and cohesive, about 1–2 minutes. If the mixture feels too dry, add up to 1 tsp cold water to loosen and achieve a glossy, tacky texture.

Taste and adjust

Cook a small piece of filling in a frying pan to test seasoning (optional). Adjust salt or soy if needed. Return to the bowl and keep chilled until assembling.

Form dumplings

Lay one wrapper on your palm. Place about 1 heaping tablespoon (approximately 25 g) of filling in the center. Lightly brush the wrapper edge with a little water if needed. Fold the wrapper over the filling and pleat the edge into 3–4 small pleats (traditional har gow typically has 4–6 pleats). Pinch to seal, making sure the dumpling is tight and the top is smooth. Repeat for the remaining wrappers — you should get six dumplings.

Prepare steamer

Bring 1 L water to a rolling boil in your steamer pot. Lightly oil or line the steamer basket with parchment squares or cabbage leaves (6 pieces) and brush with about 0.5 tsp sesame oil to prevent sticking.

Steam dumplings

Place dumplings in the steamer with space between them (they will not expand much). Steam over high heat for 6–7 minutes with the lid on, starting timing once the steamer returns to a vigorous boil. Do not lift the lid during steaming.

Finish

Turn off heat and let the dumplings rest in the steamer for 1 minute. Remove dumplings carefully to a serving plate, brush lightly with a few drops of sesame oil to sheen and prevent sticking, and serve immediately.